Quinoa

Chenopodium quinoa

Origin / Harvest:

Bolivia / May–June
Ecuador / May–June
Peru / May–June

Description & History

Native to the Andean regions of South America, quinoa (pronounced keen–wah) has been grown for over 6,000 years. The Incas considered quinoa to be a sacred crop and referred to quinoa as “chisaya mama” or “mother of all grains”. During the Spanish conquest of South America in the 1500s, quinoa was officially banished due to its role in non–Christian religious ceremonies.

Luckily for us all, the quinoa plant is generally undemanding and altitude–hardy, and it was still grown by peasants in relatively remote areas. Today commercial production occurs in the very same regions where wild species of quinoa survived after all this time, however production is most predominate in Bolivia, Chile, and Peru.

Uses

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it a wonderfully nutritious alternative to rice and other grains. It can also be incorporated into baked products, such as cereals and crackers to impart mild flavor, pleasant crunchy texture, and positive nutrition.

Quinoa Real (whole grain quinoa) is beige to light tan, with an average diameter of approximately 2mm. Quinoa also naturally comes in other colors including black and red.

Quinoa flour allows for the same nutritional benefits of quinoa in a flour form. Quinoa flakes (used in a similar fashion to oats) are also available for hot cereals and baked goods including breads, cookies, and muffins. Well–suited for grain–based and gluten–free applications, a wide variety of recipes can easily incorporate the same nutrition boost from this versatile supergrain.

Nutrition

In modern times, quinoa has become highly appreciated for its nutritional value and is considered a supergrain. Distinctly different from wheat or rice, quinoa has a high protein content and contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. And naturally gluten–free, quinoa is an excellent alternative for those with wheat allergies.