Quinoa

Nutrient-rich quinoa (pronounced KEEN-wa) was revered by the Incas, who called it chisaya mama, the mother of all grains. In pre-Columbian civilizations in the Andes, it was more important than corn and second only to the potato as a major food crop. The Spanish conquistadors banned its cultivation because of its ceremonial significance among indigenous peoples, but it survived in the wild.

Cultivated at least five thousand years ago, quinoa is another so-called pseudograin. While it has a similar nutritional profile and is eaten like a grain, botanically it is part of the goosefoot family, which includes spinach, chard, and lamb’s quarters. The United Nations has named drought-resistant and undemanding quinoa a “supercrop” for its potential to feed the poor.

Quinoa is gluten-free and has an appealing, faintly grassy sweetness. The seeds contain all the essential amino acids, which makes them an excellent source of protein. They come in a rainbow of colors: black, purple, red, ivory, orange, and yellow. Quinoa seeds are about the size of sesame and have the shape of small disks. More than one hundred varieties of quinoa are grown in the Andes.

WHEN YOU SHOP Quinoa naturally has a bitter-tasting saponin layer around each kernel that protects the grain against insects. Thorough washing removes this bitter residue. However, most quinoa sold in the United States has undergone an abrasion process that also shaves off some of the beneficial bran and germ. Still, quinoa is a nutritious, quick, and delicious dinner staple worth exploring.

This tips was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'