QUINOA—THE MOTHER OF GRAINS

“The bounty shines in autumn unconfined and spreads a common feast for all that live.”   --James Thompson

 

            The name Quinoa (“Chenopodium quinoa”) literally means “the Mother of Grains” for good reason. Quinoa, a member of the goosefoot family, is not a true grain but is used like one. It easily replaces rice, millet or couscous in any recipe. For example, quinoa can be used like brown rice in rice pudding, made into a hot cereal on winter days, or even turned into a delightful “fried rice” to serve with Stir-fry. According to the UN World Health Organization, it is highest in usable protein of all the grains (16 %) with the entire spectrum of essential amino acids. It is also a good source of iron, B-vitamins, vitamin E and phosphorus. It actually contains MORE calcium than cow’s milk, and is high in lysine (an amino acid that is scarce in the plant kingdom).     

            The ancient Incans valued Quinoa, the “mother grain”, for its strength-giving characteristics. It cooks up to become a light and fluffy side dish in only twenty minutes. There is a simple double-step process (similar to the method used by the Incans who grew the ancient grain in the mountains of Peru), of washing away the naturally-occurring outer coating, known as saponin (which has a bitter taste) from the quinoa seeds before cooking.

            If you are fortunate enough to buy it in bulk from your local co-op or natural foods stores, you will enjoy the lower price. You can purchase the pre-washed variety in packages, but the harsher commercial process used to pre-wash the quinoa does strip away more of its outer layers of nutrients than the simple hand washing method used at home.

            Quinoa was first sold in the United States around 1984, and this rediscovered ancient grain has grown in popularity since then. It is naturally gluten-free and easy to prepare. Because of its easy digestibility, it makes a good first grain to serve to your toddler.

            This blog entry was meant as an introduction to the enchanting world of QUINOA. Be sure to return to this blog next month for my recipe for QUINOA TABBOULEH SALAD, my very favorite way to serve this versatile super food!