What is quinoa?
Quinoa is the edible seed of a plant from the Andes of South America. It is cooked like a grain and is high in protein, containing all nine essential amino acids.
Quinoa, pronounced KEEN-wah, comes from a flowering plant related to spinach and beets, so it is not a true cereal grass. It is called a pseudocereal because it is cooked and eaten like grains such as rice. There are white, red and black varieties, each with a slightly different texture.
Quinoa was domesticated around Lake Titicaca in Peru and Bolivia several thousand years ago and was a staple food of the Inca, who called it the mother of all grains. It grows well at high altitudes, in poor soil and in dry or cold conditions where other crops struggle.
Nutrition and cooking
Quinoa is naturally gluten-free and provides protein, fiber, iron and magnesium. Before cooking, it should be rinsed to remove saponins, a bitter coating. It cooks in about 15 minutes and is used in salads, bowls, soups and as a side dish. The United Nations named 2013 the International Year of Quinoa.
Did You Know?
NASA has studied quinoa as a possible crop for long space missions because of its high nutritional value.