Quinoa, pronounced ki-nooa is a plant whose history is as intriguing as its nutritional value is outstanding. Originating in central and South America, the Quinoa plant, genus Chenopodium, also has related varieties in North America and Europe. Although the seeds of the Quinoa plant resemble grains such as sorghum, the plant is actually classified as a fruit. The Incas and other native tribes in Peru and Bolivia have been cultivating and eating Quinoa for thousands of years. In fact, in the ancient Incan civilization, the Quinoa plant was the chief agricultural product and was even more popular than maize. Even today, the chief Quinoa producing countries are Bolivia and Peru; each producing about 25 metric tons of Quinoa seeds per year.
Quinoa seeds are easy to cook, and have a fluffy texture when boiled, and a nutty-like taste. It has a high protein content of as much as 18% and is also an excellent source of essential amino acids, making it a perfect meat substitute for non meat eaters, especially vegetarians. Quinoa is also an excellent source for phosphorous and dietary fiber, and has high levels of magnesium and iron.
Quinoa in its natural state has a slightly toxic outer coating called Saponins which gives it a bitter taste unless this coating is removed by first soaking the seeds in water before cooking. For this reason, the plant was rejected at first by Europeans until they were taught how to cook it by the indigenous native peoples they encountered. It was brought back to countries such as Spain and Portugal, where it became popular as a food product.
When preparing Quinoa seeds, it is important to soak them in water for several hours (like you would lentils) and then either soaking them again or rinsing the seeds under running water. Some Quinoa seeds have already been rinsed, and this will be stated on the package. Cooking Quinoa seeds is similar to cooking rice with the addition of salt for taste, if desired.
Since Quinoa seeds as gluten free, they can be ground into flour and used for baking bread and other pastry. Many people mix Quinoa flour together with either potato or sorghum flour. The seeds can also be germinated and afterwards eaten in the same manner as bean sprouts and other germinated seeds.
Quinoa seeds can be found in most supermarkets as well as in stores selling natural and whole foods.
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