Quinoa, also known as keen-wah, is not a true cereal grain but is technically a fruit of the chenopodium family.

Quinoa is a small seed that in shape, colour and size looks like a cross between millet and a sesame seed. It is disk shaped with a dent across the middle. It can be all different colours ranging from pink to black, but they are usually a pale yellow colour.

Quinoa is an annual herb that grows from three to six feet high, and like millet seeds grow in large clusters at the end of the stalk

Origin and History

South Native Americans referred to Quinoa as 'the mother earth grain', this is probably due to it being rich in protein, calcium and iron, close to having all the life sustaining nutrients. To the Incas, Quinoa was a sacred food and was a very important part of everyday life.

Quinoa has been grown and farmed in the high regions of the South American Andes for thousands of years. Probably at least as far back as 3,000 B.C.

When the Spanish invaded almost 400 years ago, there was a great decline in the interest and production of Quinoa. In fact, it wasn't until recently that modern civilisations have begun to rediscover the grain.

Almost five years ago this amazing ancient food was grown outside of South America for the first time and due to the research that proves Quinoa to be high in most healthy nutrients, it is becoming a popular choice of food world-wide.

Nutritional Information

Energy…………………………..4299kJ

Total Digestible Nutrients……...93.7%

Protein………………………….15.4%

Starch…………………………..65.2%

Calcium………………………...0.07%

Phosphorus…………………….0.4%

Crude Fat………………………8.75%

Crude Fibre…………………….3.64%

Ash……………………………..2.61%

Moisture………………………..8.05%

Cereals such as barley, corn and rice generally have less than half the protein content of quinoa. The amino acids that make up the protein are well balanced as well. In fact, quinoa contains all 8 of the amino acids needed for tissue development in the human body. Quinoa is a good source of iron, calcium, phosphorus, vitamin E and several of the B vitamins and to top it all off it tastes good.

Basic Cooking Instructions

In its natural state, quinoa seed has a bitter saponin coating, which is removed commercially by a polishing process. Before cooking, the seed must be thoroughly rinsed at home to remove the saponin dust. This can be done by simply putting the grain into a fine strainer and running cold water over it until the powdery residue has disappeared.

Cooked quinoa is excellent in hot casseroles and soups, or cold in salads. The grain can be roasted for five minutes in the oven for a roasted, nuttier flavour.

Combine half a cup of quinoa with one cup of water and simmer until tender. It takes about 10 minutes to cook and will increase to three to four times in volume giving grain with a fluffy texture similar to rice. As it cooks the outer germ around each grain twists outward forming a spiral tail attached to the kernel. The grain itself is soft and delicate but the tail 

is crunchy, creating an interesting texture combination.

Quinoa is often served plain, similar to rice, although the sauces covering the grain offer additional versatility to the menu. Chefs find that simply combining cooked vegetables and meats with the cooked grain can be fast and appealing.

Recipes

Quinoa with sun-dried tomatoes

1 cup of quinoa,

1 tablespoon of butter,

8 diced sun-dried tomatoes (not oil-packed),

2 shallots (minced),

1 clove garlic (minced),

2cups of water,

pinch of cayenne pepper,

2 Tablespoons of chopped fresh parsley, salt & freshly ground black pepper.

Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside.

Heat butter in a heavy, medium saucepan over medium heat. Add tomatoes, shallots and garlic and sauté for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper.

Serves: 4

1 cup Quinoa (rinsed, then roasted),

1 1/3 cup Water,

1 tablespoon of Hot Pepper Sesame Oil - (amount may be doubled),

1 Onion (chopped),

1 Garlic clove (peeled and pressed),

2 tablespoons of Curry (optional),

1 Celery (chopped),

1 Broccoli (chopped),

1 Tomato (chopped),

3 tablespoons Shoyu,

2 tablespoons Brown Rice Vinegar,

Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole dish and add water. Heat oil, sauté onions, garlic and curry until onions are translucent. Add celery, broccoli and tomato, sauté briefly and add to Quinoa. Add shoyu and brown rice vinegar. Bake at 350 F. for 45

Serves: 4