Quinoa

Quinoa is the superfood.

Quinoa is an edible grain that is native to parts of the central and northern areas of the Andes, in South America.
The word ‘quinoa’, pronounced ‘KEEN-wah’, in the South American Quechua language is ‘kinwa’, while the English word comes from the Spanish word ‘quinua’, and it has also been dubbed as a ‘super grain’ and a ‘super food’.
Quinoa is the small edible seed of an annual plant with the same name, that grows to 1 to 2 metres (3.3 to 6.6 feet) in height, of which there are different varieties that produce seeds coloured red, black or white.
Quinoa has the scientific plant name Chenopodium quinoa, and is a species of goosefoot, from the Amaranthaceae family, the family of amaranths.
Quinoa is, when raw, covered with a layer of bitter saponin, which is disliked by birds, and is the reason the grain needs washing before cooking.

Quinoa was the staple grain of the Ancient South and Central Americans, the Incans, Mayans and Aztecs.
Quinoa is typically not mechanically picked, and instead, picked by hand as the plant ripens individually, although consistent ripening varieties are being established for harvesting by machine.
In 2011, South America’s Peru was the greatest producer of quinoa, producing 41,200 tonnes (45,400 tons), over half of the total worldwide production, and Bolivia ranked as a close second.
Quinoa has a nut-like flavour and a texture similar to rice, is gluten free, and high in protein, manganese, magnesium, phosphorus, fibre, iron, copper, zinc and folate, and contains a significant source of other vitamins and minerals.
Quinoa can be purchased as an uncooked grain, like rice; as a ground flour; and as flakes used like rolled oats; and can be cooked to make a porridge; used instead of rice or couscous; added to salads; and in used as an ingredient in baked goods.

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