We should eat more quinoa for sure. It is healthier than cereals such as wheat and rye, as it contains more protein and a wide range of plant nutrients that strengthen health.It requires a little more work, but can be a great ingredient for many exciting dishes.
Quinoa comes from South America, where the nutritious crop was considered sacred. When the soldiers going to war they lived in a mixture of quinoa and fat, the so-called “war buns”.This mixture gave them strength and energy to long marches and battles. When the Spaniards took Bolivia they banned the use of quinoa because Bolivians themselves were convinced that their strength and endurance came from the intake of the saints “super grain”.
Quinoa is technically not a grain, but let’s treat it as is, because we can use it in baked goods, in porridge and as a substitute for rice. Quinoa is different from the traditional grains by having a very high protein content and a unique amino acid balance. The protein content of quinoa can be up to 22%, depending on the variety. By comparison, millet and brown rice have protein about 10%. Quinoa is rich in vitamin B, vitamin E, iron and actually contains more calcium than milk per 100 grams. Other minerals like potassium, zinc, magnesium, copper and manganese is also well represented in the quinoa. And then quinoa to and including gluten free.
In spring 2004 Aurion Bakery partnered with the peasant organization Cedeinku in San Agustin in southwestern Bolivia. Cooperation has been facilitated by the relief organization Caritas Denmark, which implements an agricultural project in this neglected and poor corner of Bolivia. The poor peasants in the area get with the agreement a fair price for their seed, and we will get in return a tasty and optimal nutrient. I have long tried to have planned a trip and visit Caritas in Bolivia in order to make a series of blog posts about quinoa, and the importance of quinoa have for their communities. 🙂
Cooking quinoa is large as easy as cooking rice. First wash your quinoa thoroughly, then to boil the water in twice for 10 minutes and finally pour water off. It is typically better if it is allowed to stand for 5 minutes after the water is poured off. If you are using whole quinoa or grain, then they have a mild, slightly bitter taste, some call them “vegetarian caviar” because they are crisp due to the high content of saponins. It is important to quinoa, millet, as whole, to be always thoroughly rinsed before use. Quinoa is also available as flour, and can thus is easily applied to an ingredient in baked goods. However, it gives some weight to the bread, so be careful with the dosage.
Quinoa is a healthy substitute for both rice and couscous, so you can easily get creative with the dishes use quinoa in. Quinoa is gluten-free, so many of my gluten-free recipes based on quinoa. You can also use quinoa in salads to give them protein and more filling.
Recipe for Gluten Free Cakes with Quinoa
Recipe for Healthy Quinoa
Recipe for Coleslaw Salad with Quinoa