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- cultivated for 3000-4000 years in South America
- Incas referred to quinoa as "chisaya mama", mother of all grains
- protein content is 12-18%
- a complete protein source, containing all essential amino acids
- dietary source of fiber, phorphorus, iron asnd magnesium
- gluten free
- easily digested
- quinoa leaves can be eated as a leaf vegetable
- grows in sandy, well drained soil
- the plant is undemanding and hardy
Quinoa is considered one of the healthiest foods of the world.
The taste is slightly nutty, a little crunchy, the texture is fluffy and creamy.
Even though quinoa is thought of as a grain, it is actually a seed.
You will find quinoa on many food trend lists for 2011.
• serve as a hot cereal and add fruit and nuts
• use quinoa noodles for pasta recipes
• add to soups
• blend in a little quinoa flour to baking recipes
This is a recipe my daughter makes and takes to work everyday for lunch. She makes a big batch of quinoa and adds fresh ingredients daily.
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