A few weeks ago I had the great opportunity of visiting ECHO. I had a great time with an old friend farming and traversing the everglades. While I was there I found a patch of Quinoa growing. An amazing food that I love cooking with, thanks to the great introduction by my cousin Michelle.
A main food staple of the Inca civilization (who held the crop to be sacred), quinoa has been cultivated for more than 5,000 years and has fed millions of people—no wonder it’s known as the “Mother Grain.”
The United Nations has even classified this super-food as a “super-crop.” Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
Quinoa is not a true cereal grain but technically a fruit of the Chenopodium family. Quinoa’s relatives include spinach, beets and Swiss chard. It is used as a grain and substituted for grains because of its cooking characteristics.
There are almost 2,000 varieties of quinoa, which range in colour from ivory to pink, brown to red or almost black. The larger whiter varieties (called altiplano) are most common and are considered superior because of their sweet and succulent seed.
Ways to cook Quinoa
Whole Grain: Whole grain quinoa cooks completely in about fifteen minutes and can be added to stews, soups, stir-fries and salads to add bulk, flavour and nutrients. It can also be eaten as an alternative to oatmeal, just add honey, nuts or berries.
Flour: Quinoa flour is very low in gluten and can be used in wheat-based and gluten-free baking. It can be added to recipes for bread, muffins, bagels, cookies and pancakes.
Pastas: Quinoa pastas usually include another grain like wheat, but there are also wheat-less varieties such as spaghetti, rotelle, shells, elbows and macaroni. Most are available in health food stores.
When properly prepared, Quinoa has a light, fluffy texture and a mild, slightly nutty flavour that makes it an excellent alternative to rice or couscous. For a roasted flavour, toast quinoa in a dry skillet for about five minutes. To cook, bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent. You can also use a rice cooker to prepare quinoa. {ref}
