Quinoa is a product that has recently appeared on store shelves. This is a plant of the Mar genus, of the Amaranth family, a cereal crop that grows mainly on mountain slopes with a very harsh climate. The first mention of this product can be found in the writing of the Incas. They called quinoa the “golden grain” and consumed it alongside corn and potatoes. It should be remembered that this cereal does not contain gluten (gluten). I personally liked quinoa because when it is cooked, its small grains resemble small snails in shape, and black caviar in consistency :).
– 1/4 cup boiled quinoa
– 1 carrot
– 1 tablespoon butter
– 1/3 teaspoon dried garlic
– 1 egg
– 3 tbsp rice or any gluten-free flour
– 50 ml of milk
– 1 tsp baking powder
– vegetable oil for frying
Rinse the quinoa, pour boiling water over and cook until tender (until all the water evaporates).
Grate the carrots on a fine grater.
Heat butter with 1 tablespoon of vegetable oil in a frying pan, put carrots and pour 50 ml of boiling water. Salt. Simmer over low heat until water evaporates.
Mix quinoa with carrots, add egg, garlic, milk and flour, baking powder. Stir.