Quinoa (pronounced KEEN – wah) is a plant originally native to the South American Andes. It has been a staple food for the native people for thousands of years and has grown for centuries in and around the Butes Mountains.
In recent years, Quinoa has been an alternative to rice in many foodies diets. Quinoa is a grain that often plays a similar role to grain in dishes and has been grown for centuries and is a staple food for the Incas and their descendants. In recognition of the plant’s high nutritional content, the United Nations has declared 2013 International Quinoa Year. In Latin America, quinoa means “ergot” in Spanish, which, because of its high nutritional content, means “the mother of all cereals.” Quinoa is a super-food loaded with protein and fiber; it contains more fiber than most cereals and is one of the highest fiber-dense foods in the world. Many people may be confused about whether or not quinoa is a whole grain, but technically, the “quinoa” that we all know and love is actually the seed of the Chenopodium quinoa plant. Technically, it is classified as a “whole grain” seed and is the best source of plant protein and fiber.
The surge in quinoa demand has pushed production in the United States to a record high of 1.5 million hectares. Large-scale quinoa plants are also grown in South America, Africa, Asia, Europe and the Middle East. While some describe quinoa as tough, the US Food and Drug Administration (FDA) says it has the same texture as rice. The texture of Quinoa rice can depend very much on the amount of water in which it was boiled and the type of rice on which it was cooked. Rinsing the quinoa will dry it out, which can cause the texture to change. Quinoa is easy to prepare and can be prepared in a variety of ways, such as in salads, soups, stews, quinoa bowls and even as a side dish. The slightly nutty taste of rice and the slightly sweet, slightly salty but not too sweet taste make it an excellent accompaniment to many dishes.
Quinoa is also a complete protein, meaning it contains all nine essential amino acids that the body cannot produce itself. One cup of cooked provides enough protein for 1.5 grams of protein per cup of quinoa as well as a healthy amount of fiber. It is also gluten-free and recommended for people who eat wheat-free, as well as for people with gluten sensitivity or gluten intolerance.
Different ways to cook your Quinoa:
- Bring two cups of water to the boil and one cup of grains, and cook for about 5 minutes, or until tender, about 2 minutes each side. When the little white tails are cooked, you will notice that they are unfolding, they are nutritious germs. The cooked germ should have a slight bite, but not too much.
- Or add a little extra flavor to your quinoa, put it in a saucepan with 1 tablespoon of olive oil. If it is too moist or if you prefer dry Quinoa rice, drain the cooked quinoa and return it to the pot. To make the quinoa: put 1 cup of water, 1 / 2 cup of water and 2 tablespoons of oil in a food processor and blend until smooth.