I-Kinoa yenye yeemveliso ezili-20 ezisemgangathweni zehlabathi, nangona kunjalo, kwilizwe lethu, iipropati zayo ezizuzisayo ziye zaqatshelwa kungekudala. Ukunambitha le nto ifana nelayisi eluhlaza, ibonakala njenge-buckwheat okanye ingqolowa. Ukuba ngaphambi kokuba i-cinema ingathengwa kuphela nge-Intanethi, ngoku iyanokufumaneka kwii-shelf I-Kinoa yindawo yokugcina iprotheni yendalo, ifayibha yemifuno, i-carbohydrates enzima kunye ne-folic acid. I-Krupa iqukethe i-lysine, enefuthe elinenzuzo kwimeko yamazinyo, amathambo kunye neenwele, kwaye iphinda iphucule ukubonakala kunye nokwakhiwa kwesikhumba. Akuququzeleli i-gluten, eyenza ifilimu ikhuseleke ngokupheleleyo kubantu abanokugula.
Ukupheka i-movie
Ukuze uthole ukunambitheka okulula kunye nobunqabileyo, i-groats kufuneka ifakwe kwiiyure eziliqela. Emva koko, ibhayisikobho kufuneka ifakwe kwiphirela ngamanzi abilayo kwisiqingatha se-1: 2, ukukhupha kunye nokupheka imizuzu elishumi elinesihlanu ngokushisa okuphantsi. Ukutya okuzilungiselelwe kungasetyenziselwa njengesitya esizimeleyo, uhlobiso okanye enye yamacandelo eendidi ezahlukahlukeneyo zealadi. Sinikeza abafundi bethu iresiphi yangaphambili yesaladi enomdla kunye nempilo evela kumculi waseValeria.
I-recipe yeenkwenkwezi yesaladi yasekuqaleni evela kwi-sinamoni, itamatato, i-arugula kunye ne-shrimp
UValeria uyazi kakhulu malunga nokutya okunomsoco, okubonakaliswa ngokugqithisileyo ngumfanekiso ongu-49 ubudala. I-Kinoa ngenye yezinto azifunayo umculi oye wafunda ukudibanisa ne-avocado, i-feta cheese, ii-apula, inkukhu kunye nentlanzi.
Ukuze ulungiselele isaladi yangaphambili ngokwe-recipe yeenkwenkwezi, kufuneka ubilise iglasi yefilimu ye-cereal. Ngethuba esilungiselela, qalela iitato ezimbini uze uzixube kwisitya sesaladi nge 200 gr. ingqolowa yamathanga kunye ne 200 gr. imbiza ebilisiwe. Kwisitya esinye, lungiselela ukugqoka: 3 tbsp. iipuni zeoli yeoli, i-teaspoon yobusi omanzi, ijusi lemon kunye ne-soy sauce ukunambitha. Hlanganisa ngobumnandi zonke izithako, ixesha lonyaka wesaladi uze ubeke kwi-cushion yamagqabi e-arugula. Bon appetit!