So what is Quinoa anyway? Â Quinoa, pronounced Keen-Wah, is a wheat- and gluten-free grain substitute and has a rich and nutritious past.Â Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of its cooking characteristics.Â Quinoa has over 120 varieties but only three are harvested in large quantities. Quinoa has a delicate fluffy consistence and a slightly nutty flavor.Â The leaves can be used for a salad much the same way that spinach leaves are used.Â The seeds or grains must be rinsed before cooking to remove saponin, the bitter resin-like coating.Â They are rinsed before shipping but it is always wise to re-rinse at your home.Â Better safe than sorry.Â Youâ€™ll know when the saponin is gone because when it is present the water looks like you poured dish detergent in it and it is sudsy.
Quinoaâ€™s nutritional value is extremely impressive.Â High in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
But why are we even talking about Quinoa? Because it is always gluten-free!
So it will provide a tasty alternative to gluten-filled grains, loads of nutritional value, and for those that arenâ€™t gluten-intolerant, allergic or celiac, Quinoa is a great addition for a bit of variety and even preferred by many over glutenous grains.
This article was written by Fiona