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For a long time at home we have been incorporating new cereals and seeds... Who was going to tell me a few months ago that I would be making quinoa béchamel?
In fact, quinoa is becoming a basic ingredient from our pantry. On some other occasion you we have talked about these tiny grains, their virtues and above all their versatility that allows us to cook delicious dishes, salads or experiment with their flour.
The quinoa bechamel is designed for celiac people who are bored of corn as a substitute for wheat. Also with this recipe you will increase your list of allowed ingredients and enrich your diet. It is also suitable for vegans and for people intolerant to lactose or milk protein.
Its flavor is sweet, also enhanced by the use of vegetable milk, which allows us to create more intense contrasts in our preparations. Its texture is the same as that of normal béchamel although its preparation time is shorter. We can also give you any use from croquettes, casseroles or delicious lasagna ... what do you think of the discovery?
Quinoa béchamel
A classic sauce reinvented for people with celiac disease, vegans or those with intolerance to milk.
More information - What is Quinoa- Nutritional Properties
And is there not a way to remove the margarine and put something else? Hydrogenated fats such as margarines are very bad for your health ...
You can use only olive oil. I have tried and the flour is not so toasted, which makes the béchamel paler. But if you prefer it that way ... Go ahead!
Can you substitute non-dairy milk for normal cow's milk?
Sure! You can use the milk that you like the most.
Thank you!!
One question ... if we don't wash the quinoa and grind it directly, what happens to the saponin?
Hello Blanca:
I didn't see your message yesterday ... I answer the same thing as to Virginia ... Today the quinoa is already "washed" or at least the organic one that I buy. When I rinse it, it doesn't foam, so to make the béchamel I crushed it directly. In fact if it had saponin it would have a bitter taste.
If the quinoa you use makes foam, I recommend that you wash it and drain it well. At the time of grinding you will have some granite stuck in the glass but it is a matter of repeating the grinding 1 or 2 more times.
Kisses!!
Hello, you have to wash everything, even the well-washed packaged rice, not only because of what you say, but because it has a lot of dust and other crap, I give it several washes in hot water, wash and strain, you will see the m…. what comes out
Thanks !!??
Could it be used to make croquettes? Has anyone tried?
You can use it as if it were a béchamel with wheat flour. To make croquettes, you just have to thicken it to make it more compact.
So original! we sign it up!
My question is the same as Blanca's… if we don't wash the quinoa and grind it directly, what happens to the saponin?
Thank you
Hello Virginia:
Today the quinoa is already "washed" or at least the organic one that I buy. When I rinse it, it doesn't foam, so to make the béchamel I crushed it directly. In fact if it had saponin it would have a bitter taste.
If the quinoa you use makes foam, I recommend that you wash it and drain it well. At the time of grinding you will have some granite stuck in the glass but it is a matter of repeating the grinding 1 or 2 more times.
Kisses!!