Quinoa. You either have heard of it, or you haven’t. Assuming you haven’t, it is a super whole grain that provides a whole lot of essential nutrients to the human body in each serving consumed. They are a gluten free whole grain which can be substituted for rice, and even can be used in salads. They are liked for their nutty flavour and great texture. High in amino acids, which are essential and found in some forms of protein, but quinoa is also high in fibre and iron.
Try it out one day because it is so easy to prepare and is such a feel good food. Otherwise I would recommend ordering a quinoa meal next time you eat out, because when it is cooked and served right, it can truly wow you.
For some simple instructions from Eating Well, read this!:
The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Want to know where this food suddenly popped up from? Keep reading.
Quinoa flowers from a grain crop which yields edible seeds (the quinoa!). In some respects, quinoa is related to spinach, beetroot and tumbleweeds (whaaat!).
This protein rich grain (If you can even call it a grain, maybe a pseudo grain..they’re not your typical one) are somewhat easy to grow, as they are tolerant of dry soil.
Quinoa was domesticated in South America thousands of years ago for human consumption, and lucky we did, because they contain nutrients that you wouldn’t expect, including calcium and phosphorus.
What is really interesting about this seed, is that it must be commercially prepared through the removal of the seed’s outer layer, saponin; which is a bitter external layer that needs to be removed prior to consumption. However, it has its positives, as saponin doubles as a deterrent to pests such as birds during the crop seasons! Handy!