Quinoa is a grain like crop derived from South America.
It is cultivated as a food source for it’s edible starchy
seeds and it is species of goosefoot. Strictly speaking,
quinoa is a seed but it is commonly referred to as a grain
and as such is prepared like so.
Quinoa is used as a staple food diet in many South American
countries and can be ground down into a flour form,
however does not contain any gluten. It is high in protein,
has essential vitamins and minerals such as calcium,
phosphorus & iron, not to mention the 8 essential
amino acids required for good health and repair.
This is why many have given quinoa the pseudonym super food.
The Incas thought of quinoa as the ‘mother of all grains’, and history of quinoa dates back almost 3000-4000 years
ago. When the Spanish conquered Central & South America they forbade the cultivation of the seed which almost
saw it become ‘extinct’.
Luckily enough quinoa cultivation was restored and is now thriving in many different locations. The plant itself
usually grows to about 1-2m tall and has broad, powdery and alternating arranged leaves. Colors of the plant
range from purple, green or red. The quinoa fruits usually vary in color from white to red or black.
Quinoa is a seed that comes from a species of Chenopodium or goosefoot plants. Many people call quinoa a whole grain, but that description is not entirely accurate. A true grain comes from a plant that is a member of the grass
family, so although quinoa can be served like many grains, it is technically not one.
When growing in a field, a quinoa plant has smooth, bright green leaves that grow opposite of one another on the branch. The plant produces bright red flowers, and once pollinated, produces the seeds that are harvested to make
quinoa. Uncooked, quinoa appears like tiny brown, golden or reddish-brown beads.
Quinoa has a distinctive, nutty taste that separates it from other grains.
High in Protein
Like whole grains, quinoa is packed with nutrients and offers many benefits for the body. The seeds are quite
versatile and can be enjoyed alone seasoned with a little olive oil and fresh herbs. Highly versatile, quinoa can
also be used as a substitute for other whole grains in recipes or used in place of rice in a risotto, casserole or
dressed with a delicious sauce.
Because quinoa is easy to prepare, nutritious and delicious, it is growing in popularity all over the world. Once
you taste it for yourself, you’re bound to become another quinoa fan.