Quinoa fit for a Queen
Photo: jspace of flickr
Not only a meal fit for a King – quinoa is great for everyone! As the nicknamed “Quinoa Queen†I have made it a personal mission to extol the virtues of the wonderfood that is quinoa (pronounced “keen-wah†not “k(w)in-oh-ahâ€!). Eaten by the Incas since 3000BC, who called it the “Mother Grain†and recently re-discovered by the health industry and nutritional professionals, this food is making a come-back!
In actual fact, quinoa is the seed, a fruiting body, of the plant chenopodium quinoa of the goosefelt family and indigenous to the Andes mountains in South America. The white and red varieties are most common, only the red, white and black quinoa are cultivated though there are over 120 wild varieties in different colours.
Quinoa seeds are similar to millet to look at, but as it cooks, the outer germ forms a white, spiral tail which often detaches from the kernel and gives cooked quinoa a crunchy texture. The kernel goes soft and translucent, this takes 8 to 12 minutes in boiling water. The flavour is subtle and like most grains, should be accompanied by tasty sauces, condiments or accompaniments. Quinoa is excellent in both sweet and savoury dishes. It is easily digestible and gluten-free making it a fantastic food for coeliacs. Quinoa also sprouts very easily for raw foodists.
The true quality of quinoa lays in its nutritional value. Quinoa, like soy, is a source of complete protein i.e. the amino acid complement meets the human body’s requirements in essential amino acids that the body cannot synthesise itself. The World Health Organisation rates quinoa equal to dairy milk for its protein content, and far higher in protein content than other grains.
The protein content is coupled with low glycaemic index carbohydrates which makes it ideal for diabetics. The protein and carbohydrate composition of quinoa is making it increasingly popular among athletes who seek to build muscle mass and as a source of sustained energy. It is also high in fibre. To boot, this food is also a source of linoleic acid (the Essential Fatty Acid known as omega 6) and is a good source of minerals (calcium, non-haem iron, potassium, magnesium, zinc, copper, manganese and folate) and vitamins (mainly vitamins B – B6, niacin and thiamin).
As the popularity and demand for quinoa spreads, so do the availability and the quinoa-based products, such as Quinova certified by the Vegan Society. Firmly extolled by health professionals, it is now easily available from healthfood shops and is making an appearance in supermarkets. The white and red grains are easily prepared in boiling water for 8-12 minutes or until the kernel is soft. Soaking and rinsing reduces the cooking time and makes the grain taste sweeter. Use quinoa in place of pasta or other grain accompaniments (instead of rice with curries and pilaus, instead of couscous etc). To best explore the possibilities of quinoa try out your own favourite , tasty recipes or search for quinoa-based recipes (see a couple of my favourite quinoa-based foods in the Recipes). Quinoa flakes reduce the cooking time significantly and are ideal for instant porridge.
Author: Karen Woodhams - Fruitbat
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Story posted by on 2008-06-24 13:36:32.
Story last updated by on 2008-06-24 13:42:58.
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Quinoa fit for a Queen
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