Quinoa is a very old grain that was cultivated by the incas as far back as
3000 BC and has recently been discovered again.It is ussually pale yellow in colour, although one will sometimes come
across quinoa that is black, white, pink, orange and even red or purple in
colour ! This rediscovered grain has a delicious nutty flavour, and should be
cooked before eating. When preparing to cook, rinse the grains well and drain
excess water ( make sure you buy the kind of which the husks have already been
removed ). Use 2 cups water for every 1 cup Quinoa when cooking. Serve Quinoa
as a side dish ( like rice or millet ) or with veggies like broccoli, greens,
asparagus and peppers. Quinoa can also be used in soups, salads or as a
breakfast cereal. Prepare your favourite rice pudding but use Quinoa instead !
Remembers that Quinoa, when cooking expands up to three times its' size. This
wonderfood is nowadays preferable to many of the other grains, as it is
gluten-free and has a superior nutritional profile. Just look at this : Quinoa
is extremely high in protein, Methionine, cystine and lysine ( an amino acid
which is rarely found in the vegetable kingdom ). It is low in sodium but boasts
a wealth of vitamins, including vitamin B6, vitamin E, vitamin A, niacin,
riboflavin and thiamin. Minerals include magnesium, copper, potassium, zinc and
manganese. If this is not impressive enough, try adding to Quinoa's qualities
calcium, iron and phosphorous.
Quinoa has become increasingly popular
over the last few months. Don't be left in the dark !