Maybe if we hear of Chenopodium quinoa we were a little surprised, yes, is the scientific name now known in Brazil as "quinoa", considered the great food of my ancestors, the Incas. It was also something I do not like to eat (and told him that I was unpleasant to eat, ay, ay, ay). And trying to know more about it I found a blog (http://laquinua.blogspot.com/) quite interesting, where you can get great information. There indicates that quinoa had arisen, according to some authors, in the Northern Hemisphere (Mexico and United States), also suggests that quinoa would have resulted directly from a wild type in the Andes. 
On another page (http://www.prodiversitas.bioetica.org/quinua.htm) tell us of its high nutritional value: Quinoa is a natural source of vegetable protein and economic high nutritional value by the combination of a higher proportion of essential amino acids. Quinoa is one of the main components of the diet de la familia de los Andes, fue base nutricional en las principales culturas americanas. la quinua no tiene colesterol, no forma grasas en el organismo , no engorda, es de facil digestibilidad , contenido de saponina 0.08% , es un producto natural ecológico .
Pues bien, actualmente la quinua, o quinoa como la conocen por aquí, BOOM is the diets, and people who want to better feed and maintain an enviable physical are using it in food. I have a super simple dish made with quinoa, is nothing more than the style quinoa made some noodles Bolognese with two changes: instead of using quinoa pasta and used ground beef instead of chicken (frango).
Pues bien, actualmente la quinua, o quinoa como la conocen por aquí, BOOM is the diets, and people who want to better feed and maintain an enviable physical are using it in food. I have a super simple dish made with quinoa, is nothing more than the style quinoa made some noodles Bolognese with two changes: instead of using quinoa pasta and used ground beef instead of chicken (frango).
To cook the quinoa, I always give him a super-brewing buttons fast and the cooking water, and it is the tiny bitter because of the saponins. He placed water New and cook until she gets a little crespita, a sign that it's ready. I take water and put a tablespoon margarine to soften the taste. The sauce is not no big deal because it is made with the same procedure in a tomato sauce Bolognese:
Frio garlic with a medium onion, add salt, pepper, cumin, a little gourmet, here I use paprika, then I put little chunks chicken until golden and then I cut up fresh tomatoes, let cook until it forms a red sauce. To serve place some quinoa on a plate and top with salsa.
AH! I forgot, I owe you a picture of my plate.
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