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  • Sven-Erik Jacobsen

The creation of QUINOTTO with local quinoa


Cooking quinotto with quinoa
Cooking quinotto with quinoa

From left: Marianne Levandowski, Sanja Todorovic Poupinel, Pernille Riddermann Pedersen and Lone Jakobsen. In the picture, Linea Tindahl Ploug is missing, who also has assisted with the video production.


Quinoa as a new crop


Quinoa has only recently been introduced as a new crop for cultivation in Denmark. The area has increased rapidly, and by 2020 there have been 150 hectares of quinoa in Denmark.

Quinoa Quality seeks to create further interest in quinoa as an example of a plant-based protein, used as an alternative to meat.


Analyzing local quinoa for new options


In a new project with University College Absalon, including a very hardworking group of students, and a range of food companies, Quinoa Quality will compare different types of quinoa to assess their benefits. The plan is to analyze Danish peeled and Danish wholemeal quinoa. How do they react, and how do they differ from each other in terms of nutritional content, cooking time, structure, bite, taste, etc.?


The result is new great tasting dishes


Are there suggestions for how the different products can be included in different meals for individuals or in the food industry? Can we develop recipes and uncover the latest knowledge, especially within sustainability, functional properties, nutritional and sensory qualities? The proposal is to perform targeted measurements, which can be included in the company's marketing of new recipes.


Quinoa in your cooking is limited only by imagination


See the result and the new great-tasting dishes here!


Video: Local quinoa and why it is a good alternative to meat, rice, and pasta.

Video: How to make vegan quinoa a la mande