What is quinoa? About the ingredient quinoa. Including 109 recipes with quinoa, nutrition data, photos, and where to find it.
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanishspelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season.
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Quinoa is usually found in the rice & beans section or aisle of the grocery store or supermarket.
Quinoa is a member of the Cereal Grains and Pasta USDA nutritional food group.
|British (UK) term:||Quinoa|
There are 111 recipes that contain this ingredient.
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