Quinoa has become very popular and is now being hailed as a superb food. It is very nutritious. It contains all the essential amino acids making it a good source of protein. It is also high in magnesium, calcium, iron and phosphorus but low in calories and is gluten free. It is a good source of dietary fiber.
Quinoa is a seed, not a grain. Seeds are collected from the goosefoot plant that is categorized as a grass. It is widely cultivated and is present even during the early times of the Incas.
Since then, it was respected and valued for it can withstand a civilization in spite of the hostile weather and lay of the terrestrial. It has been planted in high altitudes, in areas that has very little rainfall, and in salty land conditions where few crops can survive. It is an essential food source during the ancient Incan civilization, thus given the name “mother of all grains”.
Quinoa contains saponin which is responsible for its bitter taste. This is the crop’s defense mechanism against birds and insects. Therefore, quinoa seeds should be washed properly for several times before cooking to wash away the saponin.
Most of the commercially available quinoa products in several supermarkets have been pre-cleansed to remove the saponin. But it is still advisable that you rinse your quinoa seeds to ensure that it will give you a much better and appetizing taste.
Quinoa is so easy to cook. Just like rice, it is cooked using a rice cooker or food steamer.
As quinoa cooks, they rivet a lot of moisture. It is advisable that you put 2 parts of water to every 1 part quinoa seeds you cook. Place them in a pot and allow it to boil. If you use water, you may add some salt to add flavor. After it has boiled, turn off the heat until you have a seethe. Cover the pot and let the seeds absorb all the water that normally lasts for about 15 minutes. Quinoa seeds will appear bigger, around 3 times larger than its normal size.