What is Quinoa


What is Quinoa

Although Quinoa is a relative newcomer to the Bristish supermarket it has long been a revered ingredient in South America. Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato.

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

What is Quinoa made from

Quinoa is a species of goosefoot family and is grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family.

Cooking Quinoa

Quinoa is very easy to cook and should be cooked in a similar way to cous cous or rice. Add a stock cube or season the water to add flavour to the quinoa whilst its cooking.

Germination & Sprouting

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat. By germinating the seeds, besides its nutritional enhancements, softens the seeds, making them great for salads and other cold foods.

For more information contact Kumud Gandhi at The Cooking Academy


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