Quinoa BIO - Purchase, use, cooking recipes

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The Agricultural Cycle of Quinoa at Ferme des 3 Rois Thanks to their expertise and the use of cutting-edge agricultural equipment, they offer natural products that respect biodiversity. Sown in the spring, the seeds require regular watering during their growth, but they are relatively drought-resistant. The harvest takes place 90 to 120 days after planting, when the leaves turn yellow and the seed heads are dry. Learn more about Trésors de Beauce, harvested at the Ferme des 3 Rois Aromas and Benefits of Trésors de Beauce Quinoa Quinoa is a nutrient-rich seed with a slightly nutty aroma. It consists of 70% carbohydrates and 15% proteins. It is rich in minerals (iron, manganese, and copper) and contains few lipids. It contains more proteins and essential amino acids than cereals. When cooked, it releases a roasted nut aroma, making it suitable for sweet and savory dishes. How to Use Trésors de Beauce Quinoa in Cooking? When cooked, it serves as an excellent base for salads, health bowls, and side dishes. It can also be used in soups, stews, and stir-fries. How to Cook Quinoa? - In water: rinse the quinoa, pour it into a saucepan and add 2 to 3 times its volume of water depending on the desired texture: al dente or well-cooked. Bring to a boil, then lower the heat and cook for 15 minutes. Remove from heat and let it sit for 5 minutes.- In the oven: spread 250g of quinoa in a dish, then add 750ml to 1L of vegetable or chicken broth. Bake in a preheated oven at 180°C. Cook for 50 minutes to 1 hour.- Risotto style: for 250g of dry quinoa, prepare 1L of vegetable broth. In a wok or pot, pour a drizzle of oil and heat. Add the quinoa with a small ladle of broth. Let the quinoa absorb the broth, then add another ladle of broth. Repeat as needed, quinoa takes about 15-20 minutes to cook. Some Suggestions for Using Quinoa - Butternut Quinoa Risotto: sauté diced butternut, onions, and chopped sage in a pan. Remove from heat, then place the quinoa in the same pan over low heat. Gradually pour in some hot broth, stir, then incorporate liquid cream. Add butternut and onions, grate parmesan, and serve hot. - Savory Quinoa Bowl: once your quinoa is cooked, cook a hard-boiled egg and chop spinach, a clove of garlic, and ginger, then drizzle with olive oil. Cook this mixture in a pan. Then cut an avocado, extract the segments of a grapefruit, and retrieve the pomegranate seeds. Arrange everything in a bowl, and you can add radish or pea shoots for added color. - Strawberry Rhubarb Quinoa like Rice Pudding: prepare a compote by cooking strawberries and rhubarb sliced into strips. Then, bring milk and liquid cream with vanilla sugar to a boil. Add the quinoa and cook for 40 minutes. Divide the quinoa into small bowls and let it cool. Then add your compote and garnish with whole strawberries.