Quinoa (keen-wah) has its origins in the high upper Andes. The Incas credited quinoa with medicinal and magical properties, and held the crop to be sacred, referred to quinoa as “chisaya mama” or “mother of all grains”. The Inca emperor would traditionally sow the first seeds of the season using ‘golden implements.’ It has been in continuous cultivation in Colombia. Ecuador. Peru, Bolivia. Chile and Argentina for over 6000 years. Both the seeds and the young leaves can be used as food.
During the European conquest of South America quinoa was scorned by the Spanish colonists as “food for Indians,” and its cultivation and use was actively suppressed, due to its status within indigenous ceremonies. Today, it is returning to commercial favour as a grain in these countries, although it still shares first place with corn as the primary indigenous grain.
Quinoa is close to being a perfect food source in the balance of nutrition it provides. Not a grain but a seed, quinoa is related to the leafy vegetables, Swiss chard and spinach.
Quinoa is an excellent source of protein – 12% to 18%, one of the best sources of complete protein in the vegetable kingdom. Quinoa is a source of all essential amino acids, including the amino acid lysine which helps the body produce protein. Lysine also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.
Quinoa is a great source of B vitamins, potassium and riboflavin. It’s also a good source of zinc, copper, manganese, magnesium, folic acid, vitamin E and fibre.
Why not try it yourself? Quinoa can be found in the grain section at health food stores and some supermarkets. It makes an excellent accompaniment to a wide range of dishes, we particularly like it with vegetarian chilli.
Bon appétit.