Quinoa (Chenopodium quinoa)

Quinoa (keen-wah) comes from South America, the Andes to be exact, where it has been cultivated by the Inca for hundreds of years. A close botanical relative of swiss chard and beets, quinoa is not considered a “true” grain, but is referred to and described as a grain nonetheless. It is usually light in color, small and round and similar in appearance to sesame seeds and is also available in other colors ranging in hues of red, purple and black. Most of today’s quinoa crops are still grown from South America. US farmers in high altitude areas are beginning to cultivate quinoa.

Quinoa is showing up in a variety of dishes, from breakfast cereal and muffins to side dishes, soups and salads. Quinoa is a great alternative for those with wheat allergies and in tolerances. Quinoa needs to be rinsed well before cooking to remove the bitter residue of saponins. Saponins are part of the plants defense systems that ward off insects. Today, botanists are now developing saponin-free strains of quinoa to eliminate the annoyance of rinse before using. It usually takes 10-12 minutes to quinoa to a fluffy, enjoyable constancy. Quinoa is abundant in complete protein, which mans that is contains all the essential amino acids our bodies can’t make on their own.

Recipes for using Quinoa: