Quinoa - pronounced keen-wah - is a grain, but not
just any grain. It is considered to be almost a complete
food. It is very high in protein, full of vitamins,
gluten- and wheat-free, cholesterol-free and usually
organic. And it is simply delicious. An ancient plant
native to the Andes mountains, quinoa is known to have
been a staple food of the Incas. Quinoa contains more
protein than any other grain. The World Health
Organization as being closest to milk has likened the
quality of this protein. Quinoa is also a very good
source of manganese, magnesium, potassium, phosphorous,
copper, zinc, vitamins E and B6, riboflavin, niacin and
thiamine. It has more calcium than cow's milk, is an
excellent antioxidant, is rich in dietary fibre and has
more iron than any grain. It also has the highest
content of unsaturated fats and a lower ratio of
carbohydrates than any other grain plus a low Glycemic
Index level. The health benefits are truly enormous. In
the kitchen, quinoa has a huge range of uses and lends
itself beautifully to so many dishes.When cooked, it has
a very delicate texture and is lovely in soups and
sweets, and makes wonderful salads, pasta, breads and
delicious vegetarian and non-vegetarian meals. It is
simple to prepare, easy to digest and most enjoyable to
eat. It is very light on the stomach and you don't tend
to feel at all heavy after eating a meal made with
quinoa. There should be a packet of quinoa in every
pantry. Here, I show you many different ways to use
quinoa. |
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