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Quinoa, pronounced ‘keen-wa’, originates from the Andes where it was known by the Incas as chisaya mama – ‘the mother of all grains’ – and was thought to cause long life, which it probably did. The Inca emperors would sow the first seeds of the season with golden implements, and quinoa was also used in religious ceremonies – something which was later banned by the Spanish conquistadores, who forced the unlucky Incas to plant wheat instead.
Today, quinoa is recognized as being exceptionally good for health, to the point that NASA is considering growing it as a crop on space missions. Down here on earth, it is widely available, despite the fact that almost all of it comes from the mountain slopes of Bolivia. So, if you are interested in good health but have hitherto side-lined it as being bland, then it may be time for you to get keen on quinoa.
Quinoa’s reputation is justified, since it is a gluten-free, highly digestible ‘pseudo-cereal’, not a grain but technically the seed of a fruit. It contains all eight essential amino acids, making it a ‘complete protein’ which is a perfect addition to a vegan or vegetarian diet. It is also a good source of omega 6 essential fatty acids, fiber, calcium, phosphorus, and iron. Another great thing about quinoa is that it is low on the glycemic index, yet satisfying to eat, and so helps promote healthy blood sugar levels and loss of excess weight.
Quinoa is a very versatile food. Try some of the following:
- Use it as a substitute for rice or cous cous with stews or on the side
- Cook with stock or vegetable bouillon or add it to soups
- Add it to salads with sesame seeds and a dressing
- Serve it with a sauce such as tomato sauce or soy sauce
- Add it to stir fries
- Use quinoa flakes with buckwheat flakes and oat flakes to make a protein-rich, sustaining porridge
- Use quinoa flakes with buckwheat flakes and oat flakes for healthier crumble toppings
- Use quinoa flour in baking or pancakes to increase the nutrient content
- Buy wheat-free pastas using quinoa flour
- Try sprouting quinoa and adding to salads for supernutrient content
