Yesterday while I was waiting in the anteroom of a doctor (so to speak, it was actually my psychiatrist), I furtively torn page of a magazine where there were recipes for quinoa.
It 's a cereal South America, formerly known by the people of the Andes, very nutritious and contains no gluten so it's perfect for people with celiac disease.
Today after school I went to a store and I bought it fair. Maybe for me always eat rice for lunch, so I do not mind trying a new cereal.
are tiny spherical grains, which during the cooking process should be open and bloom. The grain is fine with them you can also season with only two or zucchini with a little advanced 'tomatoes, or anything, they are good anyway. Let's see if these comfermano the rule.
Mmm, when cooking gives off a strange odor.
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