Quinoa – “the mother grain” of the Incas
A SUPER TASTY SUPERFOOD!
Quick Facts
The ancient Incas called quinoa “the mother grain”. This ancient food was cultivated over 5000 years ago. It is a seed and is related to beets, chard and spinach and is able to survive high altitudes, low rainfall, heat and sub freezing temperatures. Quinoa is a versatile, gluten free food packed with amazing nutrients. It can be served hot or cold and be part of any meal, from breakfast to dinner.
Types of Quinoa
The approximately 120 species of the quinoa plant are further classified into 1,800 different varieties, which are categorized by their preferred climate. Distinct types of quinoa grow between 6,500 and 12,000 feet above sea level in the inter-Andean valleys, 12,500 feet above sea level in the area around Lake Titicaca, in the Bolivian salt flats, at sea level in southern Chile and in the subtropical regions of Bolivia. Depending on where it’s grown, quinoa seeds range in color from black to red, gray, pink, yellow, purple, green or orange — or any shade in between.
Nutrients
Some of the nutrients in quinoa include:
Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
Fiber- Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
Manganese and copper – Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.
Health Benefits
Aside from being rich in protein, calcium, magnesium, manganese, iron, B vitamins, vitamin E, copper, zinc and dietary fiber, quinoa is also the least allergenic of all “grains,” according to “The Encyclopedia of Healing Foods.” It’s both wheat- and gluten-free, so it’s an ideal choice for sufferers of celiac disease or gluten intolerance. A high lysine content — something lacking in most grains — is what makes it a complete protein. This, coupled with a high iron content, makes quinoa a staple for vegans and vegetarians. Quinoa is also low on the glycemic index, meaning it doesn’t raise blood glucose and insulin levels.
Preparation Tips
Unwashed quinoa is coated in saponin, its natural protection against insects, birds and the sun. If it’s not rinsed away, saponin makes quinoa taste bitter. Most commercially available quinoa is prewashed, but if you’re not sure, place it in a mesh strainer and rinse it thoroughly. If you see soaplike bubbles in the water, it hasn’t been previously rinsed. You can make it as you would rice, by cooking 1 part quinoa to 2 parts liquid for about 15 minutes. The quinoa absorbs the liquid and increases in size several times over. When quinoa is done cooking, the edge of the seed is translucent.
