South American’s have been cooking quinoa for centuries. This ancient “superfood” has recently been rediscovered and has become increasingly popular with vegetarians, people trying to lose weight and anyone who interested in healthy eating. A great source of protein and slow releasing carbohydrates, quinoa can be used in salad, soup, casseroles, and stir fries. It can even be used as a breakfast cereal or in desserts! There are so many great quinoa recipies out there. Cooking quinoa is simple and fast!
Quinoa, (pronounced keen-wah) is actually not a whole grain but a seed. It is a relative of beets, chard and spinach. The leaves of quinoa can be eaten just like spinach. However, the seed can be prepared just like many whole grains and most quinoa recipes treat it much like any other grain.
The quinoa plant grows six feet high and has 3 to 9 foot magenta stalks. The plant looks somewhat like a very tall spinach plant. The seed heads are quite large and colorful, displaying a range of colors from red to green and yellow.
Modern quinoa is not genetically engineered and it has not been hybridized. The purity makes it very attractive to those interested in organic living and the purity of their food.
History
Quinoa was first cultivated 9,000 or more years ago. It was the main component of the Andean diet, with animal protein falling into a secondary role. It is no surprise as a pound of seeds was enough to feed an Andean family of 10 for a year on just one acre of land!
The Incas regarded quinoa as a sacred food. They referred to quinoa as la chisiya mama or “the mother grain”. It was considered particularly important for pregnant and nursing mother’s as it was believed to improve the milk supply. Cooking quinoa was part of many sacred rituals.
In the 1500s when the Spanish invaded the Incas, quinoa was one of the main foods that the Incas ate. It is believed that the Spanish banned or suppressed the cultivation of quinoa to limit the food supply and further dominate the Incas.
Where does Quinoa Grow?
Quinoa is native to Columbia and Argentina but in the last twenty years, quinoa has been grown in many countries. It is now grown in Colorado and Canada, but most commercially available quinoa is imported from South American. You see yellow quinoa most of the time, but red quinoa is also sold.
Quinoa thrives in sandy alkaline soil that is generally considered poor for most crops. It loves high elevation and tolerates both freezing and the sun.
Cooking Quinoa
If you would like to learn how to cook quinoa, you will be happy to know that cooking quinoa could not be easier! And, if you are pressed for time you will be happy to learn that it is quite fast! You will want to rinse your quinoa first. The most common cooking method is absorption. You will need one part quinoa to two parts liquid. Heat until the liquid boils and then reduce heat and simmer for around 15 minutes. Let the quinoa sit covered in the pot for another 5 minutes. Check out some of my favorite quinoa recipes. There is sure to be a quinoa recipe that you want to try!
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