Description
Quinoa, pronounced "KEEN-wah", has been grown for thousands of years throughout the Andes Mountains of South America. "Quinoa" originated from the Quetchuan word "Kinua" and has been grown in countries of the Andes since before 5,000 BCE. The Incas dubbed it "the mother grain" and, along with corn and potatoes, was one of their three staple foods.
Quinoa is an annual herb and not classified as a grain. It is closely related to spinach, beets, and chard. The herb has broad-leaves and can grow as high as twelve feet. It has a nutty, earthy flavour, and is slightly crunchy in consistency. The grain is easily digestible and simple to prepare.
The edible seeds are enclosed in a hard, shiny husk. They are usually pale in colour but can also be pink, red, orange, purple, and black. Unwashed seeds have a bitter, resin-like, coating called saponin. The coating protects the plant from insects and birds and can be easily rinsed off in cold water. It should be removed or washed off before consumption -- simply rinse in a finely meshed strainer.
Quinoa is high in protein, complex carbohydrates, calcium, iron, phosphorus, potassium, B vitamins, and vitamin E. It also contains the essential amino acids arginine, histidine, lysine, methionine, and threonine, and the non-essential amino acid arginine.
The highest quality quinoa is imported from Bolivia where a small number of families traditionally farm the grain. Growers in New Mexico, Colorado, California, and areas of Canada also grow quality grain. You can find quinoa in health food stores and some supermarkets. Buy in bulk and save.
The grain prepares like rice, swelling to four times its size. Seeds can be sprouted. You can also grind the seeds into meal, flakes, or flour to make pancakes, hot cereal, bread, pasta, or as a nutty flair to baked goods. 25% wheat must be added to quinoa flour when baking bread.
Simple Quinoa
(Makes 3 Cups)
Ingredients:
1 cup uncooked quinoa
2 cups water or vegetable broth
Seasoning, as desired (see Step 3)
- Thoroughly wash quinoa in a fine-meshed strainer under cold water until foam subsides (the bitter-tasting coating). If desired, you can further enhance quinoa's flavour by lightly toasting the seeds in a dry skillet before preparing.
- Add seeds to water/broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, 10 to 15 minutes. Quinoa is ready when all grains become transparent and the spiral-like germ has separated.
- If desired, season with sea salt, pepper, parsley, cilantro, cumin, chives, garlic, lemon juice, brown rice vinegar or any other desired spices/flavourings. Quinoa also tastes great on its own.
