Komosa ryżowa (quinoa)

Description

Quinoa is a small, round grain that comes in shades of white, red, and black; when cooked, the outer germ gently separates, and the flavor is mildly nutty with a subtle earthiness. Its slightly fluffy, loose texture pairs well with both vegetables and sauces, and it is advisable to rinse it before cooking to remove the bitter saponin coating. Nutritionally, quinoa is a rich source of complete plant protein, fiber, magnesium, iron, and B vitamins, with low fat content and natural gluten-free properties, which support satiety, muscle recovery, and metabolic health. In the kitchen, it is used as a substitute for rice or grains, a base for salads, an ingredient in patties, and an addition to soups and desserts. Store dry grains in an airtight container in a cool, dry place; cooked quinoa can be kept in the refrigerator for 3–5 days or frozen for longer storage.