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Quinoa (pronounced KEEN wah) was the sacred grain of the Incas. Cultivated for five thousand years in the Andes and for nearly twenty-five years in the United States, it is currently marketed by the Quinoa Corporation, which is billing it as the "super grain of the future."
Judging from its nutritional analysis, their claims don’t seem far-fetched. Technically a fruit of the Chenopodium genus, quinoa is neither a true grain nor a seed crop, although it has the nutritional and culinary qualities of both. A portion of quinoa packs more protein than any other grain, yielding more than twice the protein of rice and five times more than corn. Quinoa is high in lysine, an amino acid widely deficient among vegetable proteins, and is a good complement to the amino acid structure of most legumes, being naturally high in both methionine and cystine. It has less carbohydrate than any other grain besides corn, and a 6 percent fat content, which gives it a pleasant nutty flavor.
The small round seeds of quinoa, which resemble a cross between sesame and millet, are covered with saponin, a bitter resin that must be removed during processing. By the time you purchase quinoa the saponin is largely gone, but it is a good idea to wash quinoa well before cooking to ensure that no bitterness remains.
Before processing, quinoa seeds are a brilliantly colored raspberry red, dark violet, blue black, or burnt orange, but once the saponin is removed all quinoa is a uniform pale yellow. Each flat, disk-shaped seed is framed with a white band around its periphery. During cooking this band unravels, giving the grain a short, crescent-shaped tail.
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02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
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