The wonderful QUINOA

QUINOA

Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the fastest of all grains. It is an extremely high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America.

Characteristics 

  • Contains all eight amino acids to make it a complete protein
  • Has a protein content equal to milk 
  • High in B vitamins, iron, zinc, potassium, calcium & vitamin E
  • Gluten-free; easy to digest 
  • Ideal food for endurance 
  • Strengthens the kidneys, heart, and lungs

Uses

When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil while the inner grain becomes soft and translucent. This double texture makes it delicious, versatile and fun to eat. To save time, you can cook extra portions of quinoa and use it in a variety of ways. Quinoa can be reheated with a splash of soy or nut milk for breakfast porridge; or you can add dried fruit, nuts and cinnamon for a sweet treat. Add finely chopped raw vegetables and dressing for a cooling salad or add chopped cooked root vegetables for a warming side dish. Uncooked quinoa can be kept in a sealed glass jar and stored in a cool, dry, and dark place for up to a year.

Preparation
Prior to cooking, quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called saponin. Saponin, when removed from quinoa, produces a soapy solution in water. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use.  Place quinoa in a grain strainer and rinse thoroughly with water.