This ancient staple has been rediscovered and has become a
foodie favorite. Maybe you have noticed Quinoa and knows what everyone is
saying about it or maybe you completely new to it. Some say tha quinoa is the
perfect food for you and your family. Quinoa may just bee the one new
ingredient you try this year that changes the way you cook. Quinoa is all that
and a powerhouse of nutrition, flavor and texture. Let's take a brief look at
this super-food and why it is quickly becoming all the rage.
1. What is Quinoa?
Those who are not yet familiar with quinoa, may think of it
as a grain, or at least a replacement for grains. The little tiny disc is
actually a seed of a plant in the same family as beets, chard, and spinach.
These nutritious, amino acid rich seeds are light and fluffy when cooked, with
a little snap to it. You'll also find quinoa in a variety of beautiful colors
such as gold, red, and even black.
2. Ancient History
While relatively new to the US market, quinoa has been cultivated
in Peru, Chile, and Bolivia for over 50 centuries (that's
right, I said centuries!) and is a staple food in their diets. The Incas
considered quinoa a sacred food and referred to it as the "mother seed,”
which is why we often refer to it as “Gold of the Incas.”
When Spanish conquistadors were trying to gain control of
the South American indigenous people, they destroyed the fields in which quinoa
was grown, and outlawed the farming and sale of quinoa. In1980, two Americans
re-discovered the health and nutrition potential of quinoa and started
cultivation in Colorado. Today, quinoa is finding its way
into homes and restaurants all over the map.
3. Health Benefits
For being such a tiny little seed, quinoa is a complete
protein, containing all nine essential amino acids. Quinoa is also a great
source of manganese, magnesium, folate, phosphorus, and lysine, which is
essential for tissue growth and repair. The minerals contained in relatively
high amounts may also be especially helpful for those people who have
consistent migraines, diabetes, and atherosclerosis.
One of the most highly valued aspects of quinoa for many
people is it is gluten free. Those looking for alternatives for wheat and other
gluten foods can turn to quinoa in several forms to replace the gluten in their
diets.
4, How to Eat Quinoa
The quinoa seeds are naturally covered by a saponin residue
that is bitter to the palate. This is one defense mechanism the plant has to
fend off the occasional passing critter that wants a snack. While commercial
cultivation processes remove much of the saponin that coats the seed, it is still
a good idea to rinse the seeds in cold water to make sure the process is
complete. However, there are many brands that are pre-rinsed. You can use your
own judgment.
Once you have the quinoa rinsed, bring a pot of one part
quinoa and two parts water to a boil, cover, and simmer slowly for fifteen
minutes, or until the the water is absorbed and the quinoa is tender. If you
want to keep more of the natural nutty flavor, you can dry roast the seeds
before cooking them. Put the quinoa in a skillet over medium heat and toss,
just until the quinoa becomes fragrant.
Now you have a multitude of options for preparing your
quinoa. Whether you like it hot or cold, you can put it into a salad or in a
soup. You can also form your cooked quinoa into patties with a variety of
ingredients. Go ahead and add cooked quinoa to your favorite pancake or muffin
recipe for a brand-new take on healthy eating.
No comments:
Post a Comment