All About Quinoa: The Protein-Packed, Versatile "Mother Grain"

Do you know about quinoa? I didn't until about a year ago, but once I discovered it and tried it, the tasty little grain quickly became a staple in our household.
 
Quinoa before flowering. Photo by net_efekt'sPronounced keen-wah, quinoa is a grain-like crop grown primarily for its edible seeds, which are often referred to as "little rice." Technically quinoa is not a true grain, but rather a seed of the Chenopodium or Goosefoot plant. The name comes from the Greek words, chen (a goose) and pous (a foot). This is due to a resemblance of the leaves of the plant to the webbed foot of a goose. The leaves are lobed or toothed and often triangular in shape. It has been cultivated in the South American Andes since around 3,000 BCE, where it has remained a staple food. The ancient Incas called quinoa the "mother grain."
 
Quinoa was first grown in the U.S. in the 1980s, by Stephen Gorad and Don McKinley of Colorado, after they had learned about it as students in Bolivia. They began testing fields of crops in the central Rockies and soon after started test marketing it in 1985.
 
Though not officially a grain, it is often substituted for grains because of its versatile characteristics. As it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and the tail is crunchy which gives you a unique texture combination.

Quinoa before it is cooked

It has a fluffy consistency and a mild, delicate, slightly nutty flavor. You can eat it plain, but we really enjoy quinoa in soups, salads (my favorite) and in stir-fried dishes. The quinoa seed is high in iron, calcium, and protein; is gluten-free; and contains an almost perfect balance of all eight essential amino acids.
 
You can find quinoa in many grocery stores, as well as most health food stores. There are several varieties of quinoa which range in color from dark brown to near white.
 
It is very easy to prepare. Just combine 1 cup quinoa with 2 cups water and simmer for 15 minutes or until tender. For a nuttier taste, toast the quinoa in a hot dry pan for about 5 minutes before cooking.

Enjoy!

Quinoa cooked. Click image to view larger