Product of the month: naturellementbio organic royal quinoa flour (+ a zucchini individual pies recipe)
Naturellementbio, Avril Supermarché Santé’s home brand, offers exclusive products of superior quality. Avril’s founders carefully select each item during their numerous trips abroad, where they set out to discover local, responsible and eco-friendly producers. This month’s selection: organic royal quinoa flour.
Quinoa: a real healthy ally
Unlike rice and wheat, quinoa does not belong to the grass family. Rather, it is a pseudo-cereal, botanically recognized as being the fruit of a plant that is in the same family as spinach and beetroot1. As for the royal quinoa grains from our naturellementbio brand, they are grown on the Andean highlands at an altitude of 4,000 meters in the Altiplano region of Bolivia. In addition to being certified organic by Ecocert Canada, they do not contain gluten or GMOs.
Quinoa is a food that is recognized for its nutritional values. First, it is an excellent source of iron: it ranks among the cereals that provide the most. Also, it has a high content of B-complex vitamins (except vitamin B12), vitamin E, dietary fiber, high-quality protein, omega-3 and omega-6 polyunsaturated fatty acids and many minerals (calcium, potassium, magnesium, phosphorus)2. Finally, quinoa is an attractive option for people with irritable bowel syndrome or celiac disease since it does not contain gluten1.
Naturellementbio organic royal quinoa flour
Obtained by simply grinding the quinoa seeds into powder, our organic royal quinoa flour is gluten and GMO free and has a delicate nutty taste. In the kitchen, quinoa flour enhances the taste of recipes and their protein, fiber, iron, phosphorus and magnesium content. (Advice: it is recommended to blend it with other flours such as wheat flour, spelt, oats or rice if used as a substitute to regular flour.)
Zucchini individual pies recipe
- 5 to 6 grated zucchinis
- 1 tsp. salt
- 1 ¾ cup quinoa flour
- 1 ¼ cup cooked quinoa
- 1 cup feta cheese, cut into ½ cm cubes
- ½ cup sundried tomatoes in oil, coarsely chopped
- ½ cup fresh dill, finely chopped
- 2 cooked onions, chopped
- A pinch of cayenne pepper
- ½ cup olive oil
1. Preheat oven to 350 ̊F.
2. In a bowl, add salt to zucchini and let drain water out for 20 minutes.
3. In a second bowl, combine all the other ingredients except the olive oil.
4. Drain the zucchini (by pressing them over a third bowl), add them to the ingredients in the second bowl and mix well with your hands.
5. Add the olive oil in a drizzle and mix again.
6. Divide the mixture into 12 to 18 oiled rectangular muffin cups.
7. Bake 45 to 50 minutes, until top is golden.
8. Let cool before unmolding.
Preparation time: 45 minutes / Cooking time: 45 to 50 minutes / Servings: 12 to 18 individual pies