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Couscous and quinoa are very similar foods, they are both small, soft and grain-shaped, and taste like nuts. However, although there are certain similarities, the truth is that they are ingredients with some differences that must be highlighted, so getting to know them can help when choosing between one or the other to prepare a recipe.
When buying couscous or quinoa, it is important to know their differences, so preparations at home yield the result you may expect.
Couscous is a small paste made with steamed wheat semolina flour, so it is not gluten free, and is a common staple food in countries such as Morocco, Algeria and Tunisia.
Quinoa is a seed of a plant related to beet and spinach, which is gluten-free and contains essential nutrients for the body, such as a high level of protein and fiber. There are also several types, such as red, black and white.
At a nutritional level, couscous contains carbohydrates, proteins, fibers, fats and calories, the latter in a lesser amount compared with quinoa. However, its micronutrients content is lower, so it can not be considered a complete source of protein.
Quinoa is rich in micronutrients, such as B vitamins and iron, and it actually is a complete source of protein, since it contains the 9 essential amino acids, so it is the ideal choice for vegetarians and vegans.
Couscous with vegetables
A simple and incredible way to use couscous Rice Riceselect is in a dish with vegetables, which can be combined with chicken or lamb, depending on the diner’s preferences.
In addition, it is a recipe that you can eat cold or hot, you can even rehydrate it with water for three minutes for eating any time later.
- 7 oz (200 g) of couscous.
- 7 fl oz (200 ml) of chicken or vegetable broth.
- Half zucchini.
- Half a red pepper.
- A spring onion.
- A carrot.
- A nut of butter.
- A spoonful of curry powder.
- Black sesame, although this ingredient is optional.
Method of preparation
- To prepare the couscous with vegetables first you must heat the chicken stock. It can be homemade or prepared using a concentrated broth packet. When hot, add the couscous and let hydrate for about three minutes, always away from heat.
- At the end of the hydration a little butter is added so that the grains can be released, and to be able to acquire a creamier result. You can also use margarine, in case you want less fat in the preparation.
- In a frying pan, sauté the vegetables properly cut into cubes, leave for about 15 minutes over low heat, and season to taste.
- Sautéed vegetables are added to the couscous along with a tablespoon of curry, and a touch of black sesame. Let sauté for about five minutes so flavors integrate perfectly, then you will be ready to serve.
Quinoa three delights
There are recipes where quinoa or quinoa replace rice, achieving unique and delicious results that are worth sharing with the family.
- 5.3 oz (150 g) of white quinoa.
- Water, double the volume of quinoa.
- Salt to taste.
- An egg.
- 1.8 oz (50 g) of peas.
- A carrot
- Soy sauce.
- 12 shrimp.
- Extra virgin olive oil.
Method of preparation
- White quinoa must be cooked with twice as much water to its volume, that is for a cup of quinoa, two cups of water.
- It should be cooked for about fifteen minutes, and then drain very well to remove all the water.
- While cooking the white quinoa, start chopping the carrots into small pieces and then cook with the peas, until making a French omelette, which will be cut into small pieces.
- Peel the prawns and sauté them until they acquire color, then mix everything in a large bowl to integrate the ingredients carefully.
- The mixture must be reheated in a pan to serve hot. One or two minutes on the stove is enough.
- It can be used as a starter or accompanying other main recipes, as it gives a unique touch of flavor.
Although both ingredients look alike, these differences make them the perfect choice according to the tastes and diet that each person follows, and thanks to the large number of recipes available, you can enjoy them in many different ways.