Quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains
of South America. Quinoa's origins are truly ancient. It was one of the three
staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was
known then, and still is known, with respect, as the mother grain. We call it
the "Supergrain of the Future."
Quinoa contains more protein than any other grain; an average of 16.2 percent,
compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for
wheat. Quinoa's protein is of an unusually high quality. It is a complete protein,
with an essential amino acid balance close to the ideal ... similar to milk!
Quinoa's protein is high in lysine, methionine and cystine. This makes it an
excellent food to combine with, and boost the protein value of, other grains
(which are low in lysine), or soy (which is low in methionine and cystine).
Besides its unique protein, quinoa also provides starch, sugars, oil (high in
essential linoleic acid), fiber, minerals, and vitamins. Quinoa is light, tasty,
and easy to digest. It is not sticky or heavy like most other grains, and it
has a delicious flavor all its own. Quick and Simple to Prepare.
Quinoa is not a true cereal grain but is technically a fruit of the Chenopodium
family. Chenopodium plants have characteristic leaves shaped like a goose foot.
The genus also includes our common weed, lamb's-quarters. Quinoa is an annual
herb that grows from three to six feet high, and like millet its seeds are in
large clusters at the end of the stalk. People that have gluten allergies will
appreciate the fact that Quinoa is gluten free!
Preparation.
Toughly wash 1 cup of quinoa, then add it to 2 1/4 cups of boiling water along
with a pinch of salt, simmer for 20 minutes. A tablespoon of sunflower seeds
added at the beginning of cooking adds even more flavor.
, Organic
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