Quinoa – The Ancient Secret of the Inca

Quinoa had been cultivated as a crop for over 5000 years. It originates from the Andean region of South America. It is a type of psedocereal crop, whose commercial availability is currently limited. There are almost 2000 varieties of quinoa, ranging from ivory to pink, red, brown and almost black.

It was cultivated by the ancient Incas, who regarded it as sacred and called it ‘chisaya mama’ or the ‘Mother Grain.’ In its natural state, quinoa has a bitter-tasting coating of saponins, which makes it unpalatable. To remove the coating, the grain needs to be soaked in water for a few hours, then rinsed under running water. However, health stores also offer pre-rinsed quinioa for your convenience.

When cooked, quinoa is light, fluffy, with a mild, slightly nutty flavor which makes it an excellent alternative to rice, bulgur or couscous.

Quinoa is cooked just like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it like al dente pasta.

Quinoa is also a high-protein breakfast food mixed with honey, almonds, or berries; Quinoa flour can be used in wheat-based and gluten-free baking.

The United Nations has classified this super-food as a “super-crop.” Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat).

It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

So next time you reach for the rice or wheat flour, consider using this super healthy, fun and yummy alternative instead in your favorite recipes for stews, soups, stir-fries and salads, bread, muffins, bagels, cookies and pancakes.

Adapted after Lisa Zweig-Vandenengel’s article