Quinoa(Keen-Wah) is coming to be known as a Super Food. The Food and Agriculture Organization of the United Nations compares the nutritional quality to dried whole milk. It’s not really a grain like we think of, that grows on grassy plants, but a broadleaf non-legume somewhat like buckwheat and amaranth. Quinoa is native to the Andes Mountains of Bolivia, Chile and Peru and is somewhat temperamental outside of those areas. Growers have worked with it in Canada and Colorado with some success, but there is not enough market demand yet for them to devote large areas to this crop. There is work being done on developing varieties that are more tolerant of conditions outside of its native growing location in South America.
Quinoa, as a whole grain, can be substituted for rice or pilaf in recipes. Ground into a flour, it can be combined with other flours and used in baked goods. My favorite form of Quinoa is as a ‘rolled’ grain. It looks like miniature rolled oats and I add it to my morning oatmeal every morning. In this form, it can also be used as an addition where oatmeal is used. Because of its tiny size, I wouldn’t eliminate the oatmeal in recipes, but substitute some of the oatmeal with rolled Quinoa. This will keep the texture of the product similar to the original intention of the recipe. Locally, the only place that I’ve been able to find rolled Quinoa is at Oliver’s Market in Cotati, and it is organic. Our local Whole Foods Market does not carry it at this time.
Here is an excerpt from the Quinoa Corporation on the nutritional aspects of Quinoa:
Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.
Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!
Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).
Quinoa Corporation
Here’s another link to the nutrition facts on Quinoa:
Quinoa Nutrition Facts
