This type of flour is obtained from the processing of Quinoa seed. Chenopodium quinoa, a grass originating in South America, belongs to the same family that includes spinach and beet. Naturally gluten free, thanks to its high nutritional value and characteristic properties, quinoa has particularly beneficial effects on the body and its consumption results in an improvement of physiological functions. Lightly flavoured, high in fibre and protein may be used on its own or mixed with other types of flour, giving dough a distinctive taste. Quinoa is very versatile and can be used to make bread, sweets and fresh pasta.
Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk cream
Ingredients La Veronese® quinoa flour 250 ml double cream 250 ml milk 2 cooked beetroot 600 g chicken breast Asparagus green bunch 10 to 20 leaves of baby spinach 1 or 2 garlic cloves Curry powder to taste EVOO to […]Continue