{"id":22824,"date":"2026-10-21T14:15:53","date_gmt":"2026-10-21T11:15:53","guid":{"rendered":"https:\/\/valordanto.ee\/holmikpuuleht-punane-kinoa-ja-kollased-seesamiseemned-omadused-ja-kasutamine-koogis\/"},"modified":"2026-10-21T14:57:27","modified_gmt":"2026-10-21T11:57:27","slug":"ginkgo-leaves-red-quinoa-and-yellow-sesame-seeds-benefits-and-kitchen-uses","status":"publish","type":"post","link":"https:\/\/valordanto.ee\/en\/ginkgo-leaves-red-quinoa-and-yellow-sesame-seeds-benefits-and-kitchen-uses\/","title":{"rendered":"Ginkgo Leaves, Red Quinoa and Yellow Sesame Seeds: Benefits and Kitchen Uses"},"content":{"rendered":"

Ginkgo leaves, red quinoa and yellow sesame seeds<\/strong> are three different ingredients that work beautifully together at breakfast, lunch or dinner. Ginkgo leaves make a soothing herbal tea, red quinoa adds nutrition and colour, and yellow sesame seeds bring a nutty taste and a pleasant crunch. Below we look at their properties and how to use them in the kitchen.<\/p>\n

Ginkgo leaves: herbal tea and a quiet ritual<\/h2>\n

Ginkgo leaves come from the ginkgo tree, one of the oldest tree species in the world. The dried leaves have a mild, green, herbal aroma and a slightly bitter aftertaste. They are used mainly for herbal tea, often together with mint, lemon balm or lemongrass.<\/p>\n

For one cup, add 1\u20132 teaspoons of dried leaves to 200\u2013250 ml of hot water (90\u201395 \u00b0C) and steep for 5\u20137 minutes. Strain and add honey or a slice of lemon if desired. Steeping too long makes the drink bitter. In summer, the same infusion can be chilled and served over ice.<\/p>\n

In the kitchen, ginkgo leaves can also flavour plant-based drinks and smoothies in small amounts. Use them carefully as a seasoning, as the bitter note can overpower other flavours. Ginkgo leaf is not a medicine and does not replace treatment prescribed by a doctor; pregnant and breastfeeding women, children and people taking medication should consult a doctor before use.<\/p>\n

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A cup of ginkgo leaf tea for a quiet moment.<\/figcaption><\/figure>\n

Red quinoa: protein and colour on the plate<\/h2>\n

Red quinoa is a wholegrain seed from the Andes containing all essential amino acids, fibre, magnesium, iron and potassium. It is naturally gluten-free and fits easily into everyday meals. Its red colour adds contrast, and cooked grains stay separate with a pleasant bite.<\/p>\n

Before cooking, rinse the quinoa under cold water to remove the saponin layer. Use one part quinoa to two parts water, simmer for 12\u201315 minutes and let it stand for 5 minutes. One cup of dry quinoa makes about three cups of cooked quinoa.<\/p>\n