{"id":6402,"date":"2020-03-03T19:07:25","date_gmt":"2020-03-03T19:07:25","guid":{"rendered":"https:\/\/www.pause-au-naturelle.com\/?p=6402"},"modified":"2023-02-26T22:30:45","modified_gmt":"2023-02-26T22:30:45","slug":"quinoa","status":"publish","type":"post","link":"https:\/\/www.pause-au-naturelle.com\/nl\/2020\/03\/03\/quinoa\/","title":{"rendered":"Quinoa: de parel van de Inca's"},"content":{"rendered":"\n

Pseudo c\u00e9r\u00e9ale r\u00e9colt\u00e9e depuis le d\u00e9veloppement de la civilisation andine, le quinoa a longtemps \u00e9t\u00e9 ignor\u00e9 des Europ\u00e9ens.<\/p>\n\n\n\n

 En effet, la pomme de terre, les haricots rouges ainsi que le ma\u00efs ont imm\u00e9diatement suscit\u00e9 l\u2019int\u00e9r\u00eat des conquistadores pour leur qualit\u00e9 nutritive. Quant au quinoa, consid\u00e9r\u00e9 comme le riz andin, il fut laiss\u00e9 de c\u00f4t\u00e9 jusqu\u2019au d\u00e9but des ann\u00e9es 1980. Nous vous proposons donc de comprendre quels sont les b\u00e9n\u00e9fices de cette herbac\u00e9e? Et pourquoi l\u2019int\u00e9r\u00eat \u00e0 son \u00e9gard fut si tardif?<\/p>\n\n\n\n

 Le Quinoa: un f\u00e9culent d\u2019avenir<\/strong><\/h2>\n\n\n\n

 <\/strong>Le quinoa ne rentre pas dans la d\u00e9finition des c\u00e9r\u00e9ales. Cependant, cette plante est bien un f\u00e9culent du fait de la pr\u00e9sence d\u2019amidon au coeur de son grain. Sa culture est relativement ais\u00e9e. Ce qui facilite grandement la production. En effet, le quinoa est produit en altitude sur les hauts plateaux de la cordill\u00e8re des Andes. Les fluctuations de temp\u00e9rature dans cette r\u00e9gion du monde font qu\u2019il r\u00e9siste bien au gel, au froid et aux forts rayons du soleil en montagne. De plus, la plante ne n\u00e9cessite pas un apport en eau excessif.<\/p>\n\n\n\n

 Tous ces crit\u00e8res cumul\u00e9s font que le quinoa, tout comme le manioc, sont des aliments du futur capable de r\u00e9sister aux al\u00e9as du temps. Cette opportunit\u00e9 d\u00e9montre que la plante peut \u00eatre tir\u00e9e du lot pour nourrir les g\u00e9n\u00e9rations futures dans un monde instable.<\/p>\n\n\n\n

Un aliment b\u00e9n\u00e9fique pour la sant\u00e9<\/strong><\/h3>\n\n\n\n

 Bien que le quinoa soit un f\u00e9culent, c\u2019est certainement son absence de gluten qui l\u2019a rendu populaire. A une \u00e9poque o\u00f9 l\u2019intol\u00e9rance au gluten monte en fl\u00e8che, le f\u00e9culent des indiens Quechuas est une alternative aux allergies. Et c\u2019est certainement ce d\u00e9tail qui a pouss\u00e9 les espagnols au XVIe si\u00e8cle \u00e0 se d\u00e9sint\u00e9resser de cette pseudo-c\u00e9r\u00e9ale. Tout simplement parce qu\u2019il \u00e9tait impossible de transformer l\u2019aliment directement en farine ou le panifier.<\/p>\n\n\n\n

 Alors si le quinoa devient, aujourd\u2019hui, un aliment int\u00e9ressant, c\u2019est parce qu’il recouvre, dans un premier temps, l\u2019ensemble des huit acides amin\u00e9s que le corps ne peut produire lui m\u00eame. Pauvre en graisse, il contient une part importante de prot\u00e9ines ainsi que du fer. Ses qualit\u00e9s nutritives font que les exportations des pays andins vers l\u2019Europe et l\u2019Am\u00e9rique du Nord explosent.<\/p>\n\n\n\n

Quelques id\u00e9es de plat \u00e0 base de quinoa<\/strong><\/h3>\n\n\n\n

Le quinoa se pr\u00e9pare en se rin\u00e7ant \u00e0 l\u2019eau pour \u00e9liminer l\u2019amertume de la saponine puis se fait bouillir.<\/p>\n\n\n\n

Cuisin\u00e9 comme le riz ou les p\u00e2tes, il reste assez neutre en go\u00fbt apr\u00e8s cuisson. Ce qui lui conf\u00e8re la facult\u00e9 de pouvoir s’associer \u00e0 un grand nombre de recettes. Tout simplement en ajoutant l’assaisonnement ad\u00e9quate.<\/p>\n\n\n\n

A titre d’exemple, le taboulet de quinoa est devenu un incontournable dans la gastronomie en France. <\/p>\n\n\n\n

La recette propos\u00e9e par boutique cosm\u00e9tique<\/a><\/strong> Pause au Natur\u2019elle consistera \u00e0 combiner un m\u00e9lange de quinoa (noir, blanc et rouge) \u00e0 l\u2019aide de choux de Bruxelles ainsi que de pav\u00e9s de saumon sauvage. Le tout arros\u00e9 d\u2019une chermoula marocaine (sauce d\u2019accompagnement de viande et poisson \u00e0 base d\u2019huile d\u2019olive, jus de citron, sel, poivre, ail, gingembre aphrodisiaque<\/a><\/strong>, paprika et coriandre). Cette sauce agr\u00e9mentera parfaitement les autres ingr\u00e9dients de la recette.<\/p>\n\n\n\n

  Bonne d\u00e9gustation et bonne d\u00e9couverte.<\/p>\n\n\n\n[thrive_leads id=’6156′]\n","protected":false},"excerpt":{"rendered":"

Pseudo c\u00e9r\u00e9ale r\u00e9colt\u00e9e depuis le d\u00e9veloppement de la civilisation andine, le quinoa a longtemps \u00e9t\u00e9 ignor\u00e9 des Europ\u00e9ens […]\n","protected":false},"author":1,"featured_media":9044,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments-naturels"],"yoast_head":"\nLe quinoa: d\u00e9couvrez les vertus de la plante andine<\/title>\n<meta name=\"description\" content=\"Le quinoa est un alimlent sain de plus en plus consomm\u00e9 en France. 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