How to Make Quinoa Flour.
Quinoa is known for its nutrient density, gluten-free and high protein qualities. Like buckwheat, amaranth, and chia seeds, quinoa is a pseudocereal. What is a pseudocereal? These plants produce fruits or seeds which are consumed as grains.

Quinoa has a low glycemic index, meaning it doesn’t cause an immediate spike in the blood 🩸 sugar levels. This leaves you satisfied for longer.
Pseudo-cereals are typically high in protein 💪 iron, magnesium and fibre. These qualities provide the body with numerous essential nutrients. From an Ayurvedic perspective it is important to remember that the functioning of your agni, your digestive fire, is key to nutrient absorption. If you suffer from poor digestion you may not be fully extracting the nutrients in quinoa. An Ayurvedic practitioner will be able to provide guidance on improving your digestion.
Using alternative flours, such as Quinoa, is a great way to add variety and nutrient density to your recipes.
Try making Quinoa flour at home!
Dry roast quinoa on the stove. Watch it carefully as it can burn easily!
Let the quinoa cool and then place it in a high speed blender. Blend until quinoa loses its shape and become flour like in texture.
Sift the Quinoa through a sieve to separate flour from the unblended quinoa. Grind the quinoa that was not ground in the first blend.
Great to use as a substitute to other flours. Makes great pancakes 🥞 and chapatis. It can even be used in your kitchari recipes!
If you have any questions about preparing your own quinoa flour, you are welcome to email us at info@lakshmiayurveda.com.au or call/text 0406 810 547. Enjoy your quinoa!
* 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘢𝘵 𝘵𝘩𝘦𝘴𝘦 𝘤𝘭𝘢𝘪𝘮𝘴 𝘩𝘢𝘷𝘦 𝘯𝘰𝘵 𝘣𝘦𝘦𝘯 𝘢𝘱𝘱𝘳𝘰𝘷𝘦𝘥 𝘣𝘺 𝘵𝘩𝘦 𝘛𝘎𝘈. 𝘛𝘩𝘦 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘱𝘳𝘰𝘷𝘪𝘥𝘦𝘥 𝘪𝘴 𝘯𝘰𝘵 𝘮𝘦𝘢𝘯𝘵 𝘵𝘰 𝘣𝘦 𝘶𝘴𝘦𝘥 𝘵𝘰 𝘥𝘪𝘢𝘨𝘯𝘰𝘴𝘦 𝘰𝘳 𝘵𝘳𝘦𝘢𝘵 𝘢𝘯𝘺𝘰𝘯𝘦.
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