Quinoa

Quinoa is the nutritious seed of a herbaceous plant of the amaranth family, originating in the Andes of South America, where it was grown and revered as far back as the Incas, who called it chisiya mama, “mother of all grains”. Although quinoa is cooked and eaten like a grain, botanically it is not a cereal but a pseudo-cereal.

The main value of quinoa lies in its exceptional nutritional properties. It is one of the few plant products containing complete protein — all nine essential amino acids — which makes it exceptionally important for vegetarians and vegans. Quinoa is also rich in fibre, iron, and magnesium, is packed with vitamins, and contains no gluten. It cooks simply and quickly (about 15 minutes), like rice; the small seeds become translucent, and the outer germ unwinds in a characteristic spiral. The flavour of quinoa is delicate, slightly nutty. Before cooking it is worth rinsing to wash off the naturally bitter coating (saponins). Quinoa is versatile: it is served as a side, a base for salads (warm and cold), added to soups, fillings, and breakfast porridges, and made into patties. Thanks to the combination of benefit, heartiness, and flavour, quinoa has become one of the symbols of healthy eating in the world.