quinoa

listen to the pronunciation of quinoa
İngilizce - Türkçe
(Gıda) Yüksek protein ihtiva eden bitki tohumlarının veya tanelerinin öğütülmesiyle elde edilen besleyici un.Eski Peru'lular tarafından "Keen-Wah" şeklinde telaffuz edilen besleyici bitki ünü
İngilizce - İngilizce
A goosefoot Chenopodium quinoa native to the Andes and cultivated for its edible seeds
The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour
(Botanik, Bitkibilim) 1. A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.2. The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour
A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds
This "supergrain of the future" contains more protein than any other grain It is a "complete protein" (it contains all 8 essential amino acids) and is very high in unsaturate fat Can be prepared in any manner suitable for rice
Quinoa was once the staple food of the Incas and was known as "the mother grain" in ancient times It has just started to catch on in the U S It is a very small ivory-colored grain which you can purchase in grain and flour forms It cooks like rice, but cooks in half the time and expands to four times its size The flavor is delicate and has been compared to couscous with a slightly bitter aftertaste To remove the bitter taste, you need only to rinse the quinoa in a sieve before cooking Many chefs are using it as an interesting side dish Sometimes it is called a Superfood because it's a good source of iron, plant protein, potassium, magnesium and lysine Given the basically bland taste of quinoa, rice and couscous are often very good substitutes -------------------------------------------------------------------------------- Back to What's Cooking America home page
Pronounced "keen-wa" A staple grain of Incan civilizations It has a rich, nutty flavor, cooks up light, yet is very filling
The seeds of a kind of goosewort (Chenopodium Quinoa), used in Chili and Peru for making porridge or cakes; also, food thus made
The bark is finely laminated, and very heavy with alkaline substances, and is
A roll of dried bark; as, a quill of cinnamon or of cinchona
To plaint in small cylindrical ridges, called quillings; as, to quill aruffle
To wind on a quill, as thread or yarn
a roundish, sand-colored grain with a mold, nutty taste and light texture; easy to digest and high in protein
Something having the form of a quill The fold or plain of a ruff
(KEEN-wah) tastes wonderful and has a nice crunch It's a good alternative to rice because of its lightness Make more than enough because the leftovers are so useful (Try it for breakfast with maple syrup and milk, add it to pancake and muffin batter, or mix it with potatoes for croquettes ) The tiny beige-colored seeds, about the size of pellets of couscous, cook in about 20 minutes The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter A good source of protein and fiber, 1/2 cup of quinoa has 14 grams of protein and 6 grams of fiber
The bark of a rosaceous tree (Quillaja Saponaria), native of Chili
Tiny, round, ivory colored grain, originated in the Andes Mts When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail
Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains It may be used in any dish in place of rice or similar grains Recipe: Inca Salad
a type of grain
A hollow spindle
{i} tall annual leafy plant native to South America which is cultivated for its edible seeds that are high in protein; dried fruits and seeds of the quinoa plant used as food
A spindle, or spool, as of reed or wood, upon which the thread for the woof is wound in a shuttle
Pronounced (KEEN-wah) A natural whole grain grown in South America Originally used by the Incas, it can be substituted for rice in most recipes It is a unique grain in that it serves as a complete protein containing essential amino acids
quinoa