In recent years, it is common to see a lot of food experts in Amway, its nutritional value is very high and nutritionally comprehensive, and it is very good for fat loss and **, it is quinoa,Although quinoa is a member of the whole grain, it can be as rich in protein as meat and eggsIn addition, it contains a variety of minerals and amino acids as well as trace elements. After being absorbed by the body, these substances can promote the regeneration of the body's immune cells and improve the body's ability to resist diseases.
Quinoa is also a good substitute for grains such as rice. As a low-fat and satiety food, quinoa has a leading effect and is an ideal staple food.
Today's breakfast is made with three-color quinoa and cornmeal, the taste is fragrant and delicate, and the combination of the two as a breakfast can be described as the most ideal breakfast choice for ** people.
Ingredient list: quinoa, cornmeal, peas,
1. 200 grams of quinoa, add water and soak for 2 hours in advance.
2. After the quinoa is soaked, you can start to boil, boil the water, pour the quinoa into the boiling water, boil for 20 minutes, take out the quinoa after cooking, drain the water after a little cold water and set aside.
3. 100 grams of fresh peas, peel the shell and clean it, boil the water, add a spoonful of cooking oil to the water, then pour the green beans into the blanching water, cook over high heat until the beans float up and are cooked, take them out and drain the water and let it cool.
4. Add 300 grams of cornmeal and 3 grams of salt to the bowl and stir well. Then pour 300 grams of hot water that has just been boiled into the cornmeal, stir while adding, the taste of the cornmeal will be more delicate and delicious after it is cooked, and stir it into a state without dry powder.
5. Add green beans and quinoa to the blanched cornmeal, stir well again, and then knead it into a smooth dough, as long as it can be pinched tightly and not scattered. If you feel a little sticky, add some cornmeal in moderation. After the dough is kneaded, a small piece is kneaded into a small ball, and our quinoa multigrain balls are ready.
6. Bring water to a boil, and add the quinoa multigrain balls in the water. Remember to lay an anti-stick pad on the steaming drawer in advance, if not, the steaming drawer is thinly brushed with a layer of cooked oil, which can have an anti-sticking effect.
7. When the water is turned on, it will be cooked after steaming for 15 minutes on high heat, and it can be taken out of the pot after turning off the heat. The good-looking and delicious quinoa multigrain balls are ready;
The golden cornmeal with green peas and red quinoa makes it look particularly appetizing.
1. There is a thin layer of saponins on the surface of quinoa, and soaking in advance can remove some saponins, thereby reducing the bitterness;
2. The shell membrane of red quinoa and black quinoa grains is relatively hard and not easy to digest, so people with bad stomach should try not to eat red and black quinoa, but should choose white quinoa with no hard shell on the surface of the grains, soft and glutinous and easy to digest.
3. The taste of cornmeal is relatively rough, and after adding boiling water, the cornmeal will gelatinize and the taste will be more delicate.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learn to eat like this, and make your stomach healthier! Welcome to like, follow, ** and favorite, thank you for your support! We'll see you next time.List of high-quality authors