The Incas called quinoa “the mother of grain” and fed it to their warriors before battle. Now people refer to it as “super grain” since it offers a healthy balance of essential amino acids. Quinoa is actually a seed — not a grain — from a plant related to spinach, beets ans Swiss chard. (source:villageharvestrice.com)
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. (source:Livestrong)
How does it taste? umm…. the taste of quinoa itself is mild, slightly nutty… at times sour/ bitter, if not rinsed well before cooking. Once cooked, it’s light and fluffy. Scores of varieties of quinoa are found in the Andes and three are most widely cultivated- white, red, and black. White quinoa also referred to as just quinoa or ivory quinoa, is the most common kind of quinoa available.
This is how you cook ’em!
Quinoa – 1 Cup
Water / Stock – 2 Cups
Oil – 2 tsp
Salt – To taste
Yield – 3 cups cooked Quinoa
1. Soak and rinse the Quinoa thoroughly in a fine mesh strainer, until the water runs clear. This step is very important or else the cooked quinoa might taste sour/bitter.
4. Remove from heat and let it sit covered for 5 minutes. After the resting period, fluff with a fork and serve. Use cooked quinoa in salads, pair it with your favorite curry or make “Quinoa Fried Rice”
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