Pseudocereals: gluten-free, high in protein and uncomplicated

Unlike “real” cereals, pseudocereals do not belong to the sweet grass family, but can be cooked, baked or roasted similarly to them. Their seeds are rich in starch and protein and provide many important minerals, such as manganese, as well as antioxidants and fibre.
Incidentally, they feel particularly at home in warmer, dry climates such as Central America, India and Nepal.
If you suffer from coeliac disease or simply want to avoid gluten in your diet, you don’t just have to choose gluten-free bread, pasta or baked goods. Quinoa, amaranth and buckwheat are naturally gluten-free and are therefore a much healthier and cheaper alternative to conventional cereal products.

The most important pseudo-cereals, in order of yield, are buckwheat, quinoa and amaranth.
From a botanical point of view, buckwheat, which is sensitive to the cold, does not belong to the wheat family, but to the so-called “knot weed family” and is mainly grown in North America and Asia. Buckwheat is rich in magnesium, potassium and iron and has therefore secured itself a firm place in vegetarian cuisine.
Quinoa, also known as the “grain of the Incas”, is grown in the Andes and is the only grain that provides all the essential amino acids. Quinoa has a slightly nutty flavour and goes particularly well with Peruvian soups and salads, but also tastes great in muesli with nuts and fresh berries. Amaranth scores with its high fibre content as well as sufficient protein and iron. On the one hand, this counteracts a rapid rise in blood sugar and, on the other, is a welcome combination in the diet of athletes. Similar to quinoa, amaranth has a slightly nutty flavour and can be used in a variety of culinary ways.