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July 3 - July 10, 2011 |
Getting to know more about quinoa
The newest power food that is flying off grocery shelves
By Rita Simonetta
It has an odd-sounding name and people mistake it for a grain all the time, but quinoa (pronounced keen-wah) is a food staple you will want to become more familiar with in the very near future. And no, it’s not a grain, which is a common and easily forgivable mistake. Heck, it does look like a grain after all and it is often substituted for grains because it has a similar texture. But quinoa is actually the seed of a broadleaf plant called Chenopodium (or Goosefoot). Quinoa seeds are flat with a pointed oval shape; they look similar in size to millet or sesame seed. Quinoa counts beets, Swiss chard and spinach as relatives.
It’s best to get on the quinoa culinary bandwagon now because this little wonder seed packs a punch when it comes to protein, in fact, it is a complete protein that provides your body with all eight amino acids it needs. Consider this if you still have doubts about its nutrient-building effects: grains such as barley and rice have less than half the protein of quinoa. This valuable source of starch and fiber is also rich in Vitamin E.
Although the fat content of quinoa is relatively high (about 6% to %7) when compared to other grains, it has a low-sodium content. Quinoa is also gluten-free, which is sure to be welcome news to those who have food allergies or digestive disorders.
The seeds come in a wide range of shades but the most common are white, red and black, are they increasingly becoming a common sight on grocery shelves. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet.
The seeds, which are available in white, red and black, are increasingly becoming a common sight on grocery shelves. It is commonly mistaken for couscous, and truth be told quinoa does have a texture that is similar to couscous, but it has a richer and earthier flavour with a touch of nuttiness.
The powerfood hails from the Andean Mountain region of Peru and Bolivia. Archaeologists and food historians suggest that it has been grown in the South American Andes since about 3,000 B.C. With this sort of history, it’s no wonder that the ancient Incas called it “the mother grain” and considered it sacred. While it is still primarily cultivated in this part of the world, it is has become more commonly grown in both Canada and the U.S. since the ’80s.
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