Quinoa bechamel recipe

Bechamel sauce is a “mother sauce”, that is, the basis for preparing other sauces. It is said that its history dates back to the 16th century in Italy, in Florence for more signs, invented and prepared by the Florentine cooks of Catherine de ‘Medici, and that when she married Henry II of France, they would take the recipe with them to the neighboring country, in 1533. Over the years, the bechamel has undergone a few variations, but basically it remains the same principle: a roux diluted with dairy . In the case of the quinoa bechamel, obviously one of its many variations, the flour is replaced by the quinoa and the milk by any vegetate milk l. With all this, this famous sauce becomes a suitable food for vegans and lactose intolerant.

Quinoa on the other hand, is a seed that is in vogue for obvious reasons: its contribution in vegetable proteins, fiber and the generous amount of minerals makes it a very complete food. It is native to America, from the Andes mountain range, and currently the most important producing countries are Bolivia, Peru, Ecuador, Argentina, the United States and Colombia, and its cultivation has expanded to Europe and Asia with excellent yields. Its incredible nutritional contribution exceeds that of cereals such as wheat, oats, rice or corn.

Ingredients:

  • 40 grams of quinoa
  • 15 grams of vegan margarine
  • 10 ml of extra virgin olive oil
  • 350 ml of vegetable milk (soy, almonds, etc.)
  • Salt and freshly ground black pepper
  • Pinch of ground nutmeg

How to prepare the quinoa bechamel recipe:

  1. Grind the quinoa (in grinder, processor or as desired).
  2. In a saucepan, melt the margarine and olive oil over low heat .
  3. Then add the quinoa flour stirring constantly until it is slightly brown.
  4. When it browns, begin to pour the milk little by little while continuing to stir always over low heat.
  5. When all the milk has been poured, season with salt and pepper and add the pinch of nutmeg.
  6. Cook until it reaches the desired thickness .

Although this quinoa bechamel is made with vegetable milk, you can well prepare it with normal cow’s milk and even add some cheese. The important thing here is that you substitute wheat flour for quinoa. The taste is so delicious that you don’t want to do it any other way. Cover with it vegetables, meat, fish, whatever you want, and if you want to gratinate the recipes, do it in a strong oven for five minutes.

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