Quinoa is truly a seed obtained from a vegetable that belongs to a family of Swiss chard, spinach and beets. The Inca called the quinoa as the “mother seed,” and took it to be sacred. They grew quinoa in the regions of South America in the high altitude of the Andes. It was also their vital part of food for more than 5,000 years. The Spanish conquistadors, not knowing its worth, approximately wiped out quinoa by making it unlawful for Native Indians to grow. In the 1980s, two Americans revived quinoa and started growing it in Colorado. It is filled with a bundle of nutrients and considered as a super food.
Caution to keep in mind for using Quinoa
Quinoa is covered in toxic chemical referred to as saponin. It is thus important to wash quinoa thoroughly. And control is the key — even with strong superfoods — so it shouldn’t be consumed every day. A few times a week is sufficient. Although quinoa is not a generally allergenic food and does not have lots of purines, it does hold oxalates. This puts quinoa on the concern list for an oxalate-restricted diet.
Tips for Cooking and eating Quinoa:
- Always clean quinoa. Place quinoa in a colander, run cold water over it until the whole soapy scum has been washed away. You can flavor test a little seeds; if they still have a acidic taste, run more cold water over them. Rubbing the seeds while washing with water eliminates even more bitterness.
- You might add quinoa to salad or make quinoa porridge. Also quinoa pudding is a grand replacement for brown rice while quinoa flour is a nice substitute for gluten free baking.
- Quinoa can even be popped just like a popcorn, a treat trendy in Peruvian children.