Quinoa, like Amaranth, is referred to as a grain because of its taste and cooking qualities that are similar to other grains. It is actually a seed though, and is a highly nutritious food. Quinoa is a food high in protein, and is almost a complete and perfect balance of all 8 essential amino acids that humans need. It is exceptionally high in lysine. Quinoa (pronounce keen-wah) is 12 – 18% protein, and is gluten free. The seeds may be sprouted, or ground into flour, and are often sold made into products such as pasta, or as rolled flakes for breakfast cereal; nutritious gluten free alternatives to wheat or oat based products.
Cooking Quinoa
Quinoa needs to be rinsed before use, to remove a bitter taste the plant produces called saponin, as a protective coating. Use 1 Cup quinoa to 1 3/4 cups water, Bring this to the boil and simmer for 10 minutes. Turn the heat off and leave for 10 minutes before removing the lid.
Quinoa may be sprouted ; soak about 1/3 cup seeds in a jar for 2 -4 hours, then drain and rinse the seeds well twice a day for 2-4 days.
Quinoa may be toasted before cooking in the oven or in a dry frypan, giving it a lovely roasted flavour when cooked (proceed as above after toasting.)
Uncooked quinoa may be added to soups and stews as you would barley or rice.
Healthy Organic Recipes that use Quinoa:
Quinoa and Apple Porridge
Quinoa Pilaf
Quinoa Burgers