Quinoa has changed from a virtually unidentified sacred supergrain of the Incas to a supercrop and a general staple food in today’s kitchens. If you haven’t listened about it yet, you must be living beneath a rock (one on the moon that is).
I, for once, am a huge fan of this superfood and utilize it in several different forms in my kitchen. Some friends have, though, have approached me regarding how they cannot consume quinoa since they are sensitive to it.
Some people state that they don‘t bear quinoa well and usually experience a negative effect after eating it.
Just like buckwheat, amaranth, or wild rice, quinoa is taken as a pseudo grain, which in fact makes it a seed, in spite of generally being referred to as “the mother of all grains.“ Quinoa has all nine vital amino acids, thus making it a whole protein, and in addition, it is gluten-free;
Though quinoa is usually well tolerated, some people do suffer from negative reactions after eating it. However, in many of these cases, if not most, inappropriate preparation tends to be the reason of the problem.
So, if you haven’t been cooking your quinoa correctly, then you might indeed grow sensitivity to it.
The first, and maybe most essential step in cooking quinoa correctly, is to wash the seeds thoroughly. The motive for this is saponin, which is a foamy substance that acts as a protectant from fungal and insects’ attacks.
Because of its potential slight toxic effects, it is extremely important that you wash out most of the saponin before preparing your quinoa. The easiest means to do this is to place the quinoa into a strainer and run it under the tap, moving the sieve smoothly from side to side, until the water runs lucid.
Once this initial step has been finished, you can now go further on and fire up that stove-top. You can either make deliciously sweet feast porridge or toss it with some garlic, onion, and herbs for a salty and well-balanced food Quinoa actually is a natural fit to any food, lending itself to savory or sugary goods alike; if you go on to run into quinoa flour, the possibilities are never-ending.
The proper cooking helps a lot in reducing bad reactions’ extent. If you are still experiencing some negative reactions after consuming quinoa, give buckwheat or amaranth a try.
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