The quinoa originates from the Chile and Peru area and thrives at altitudes from 3,000 to 4,000 meters. It is a fruit of the Chenopodium family and is an annual herb with seeds that grow in clusters at the top of the stem, much like millet. Indigenous peoples used the seeds for cereals, in cakes, and infusions. The leaves were eaten just like spinach. It was the second most cultivated crop among native cultures and highly valued for its protein and nutritional content.
Today the plant is grown in the high peaks of the Colorado Rocky Mountains. It has proven to be so nutrient-rich that NASA considered it as a food to cultivate in space. It is one of the few plants that contain all nine essential amino acids, making it a complete protein source.
Quinoa properties
It is a good source of vitamins, minerals, and many trace elements, making it a healthy addition to any menu. It is rich in flavonoids including quercetin e kaempferol which make it anti-inflammatory, antiviral, antitumor, and antidepressant.
Although there are no conclusive studies, quinoa is considered ideal as a slimming food. It is rich in fiber, has a low glycemic index, and is high in protein. This makes it a food that satiates and boosts metabolism. It is a tasty addition to any diet made in a variety of dishes.
How to use quinoa
Quinoa can be prepared and used very similarly to couscous and used in dishes such as salads, pilafs, and as stuffing for peppers or cabbages and is a good substitute for wild rice. It is recommended to soak the seeds before cooking to remove some of the phytic acid, facilitating nutrient absorption by the body, then rinse thoroughly to remove the natural coating called saponin.
Briefly cooked in water, quinoa swells, triples in size, and has a crunchy texture, very similar to a cross between short grain rice and bulgur. One cup of dry quinoa produces three cups of cooked quinoa, just like traditional legumes. Preparation is simple: add one cup of dry quinoa to two cups of water and then bring to a boil and simmer for about fifteen minutes. It is great as leftover because it does not lose its texture once refrigerated.
