A Sacred Super Crop

A RICH HISTORY

Quinoa (pronounced as Keen-Wah) is a wonderful ancient grain originating from the Andes Mountains of South America. It is grown at altitudes from 7000 feet above sea level and in cold and dry climates. Quinoa has been cultivated for at least 5000 years and was the staple food, along with corn and potatoes, for hte Incas. However, in 1532AD, with the arrival of the Spanish Conquistadores the grain was actively phased out because of the ceremonies and rituals involved in its consumption and within one year the civilisation, its king and quinoa were gone. Instead of introducing this nutritious grain to Europe, the Spanish shipped home corn and potatoes to meet the demands of the European diet.

Even today, foods such as corn, potatoes, rice and wheat especially in their ‘refined form’ have become part of our daily diet with “quinoa gathering dust on the shelves of health food stores” (as quite rightly commented by Matt Goulding of Men’s Health magazine).
Fortunately, in the past six years we have seen quinoa being actively farmed primarily by the local people of Ecuador, Peru, Argentina, Chile and Bolivia. Much of this production goes to the American market.
The South American people considered Quinoa as the Mother Grain due to its high nutrition value in protein, fibre, and complex carbohydrates (the good kind). The Incas not only relied upon it, they revered quinoa. In a highly symbolic ritual, their ruler’s chief function was to ceremoniously plant the first quinoa seed with his symbol of state, a golden spade.
Besides being one of the most nutritious whole grains, it is gluten free, easily digestible, very easy to prepare and it also happens to be quite delicious especially when using the ‘infuse cooking’ method for added flavour.
When consuming Quinoa mindfully one can have a truly wonderful experience. Having the awareness of how the grain came about, when you eat the Quinoa you can feel that you are actually eating the “whole grain – eating this way you are really able to gain a strong sense of inter-connectedness with Mother nature. Happy eating.

BENEFITS

Quinoa grain is one of nature’s most nutritious foods. In the time of the Incas, quinoa sustained armies which frequently marched for days and could eat a mixture of quinoa and fat known as “war balls”. Because it is so nutritious, quinoa is ideal for vegetarians and an absolute blessing for those with wheat and gluten intolerances. Quinoa has been classified by the Food and Argriculture Organisation (FAO) of the United Nations as a “super crop” because of its high protein content, and consider it closer to the ideal protein balance than any other common grain, being at least equal to milk in protein quality.

Super High Protein Content:
It is a complete protein, which means it has most of the essential amino acids including the rare amino acid, lysine, which is essential for growth & repair - tissues development. It is also high in the methione amino acid. These are great for people with special or vegetarians diets.

Great Sustained Energy Source (lower GI):
Although quinoa is full of energy, the carbohydrates it does have are complex (the good sort). This means that our bodies take longer to extract the glucose from this food (lower glycemic index), hence quinoa provides a long-lasting energy level, fuelling our bodies for longer periods of time than most foods. There is no “spike” in glucose levels, unlike those that result from eating refined grain products (white bread, white rice) or sugars (lollies, honey).

On the glycemic index scale, quinoa has a reading of 35. This is very low, half of corn and nearly half compared to white rice.

Wholesome:
Even though quinoa is not technically a grain but a seed, it is is considered a whole grain because it is consumed like a grain. In 2005, the US Drug & Administration organisation issued a new version of the food pyramid and dietary guidelines with a new recommendation to make “half your grains whole.” This is because grains have more fibre, vitamins, minerals and phytochemicals than refined foods such as whiter rice, white bread and any other products made with white flour. Many nutrients are stripped away when the grains are milled.

High in Nutrients:
It is good source of fibre, magnesium, phosphorous, calcium and provides an antioxidant protection. Magnesium is important in that it helps relax blood vessels, keeping them flexible. When your blood vessels maintain this flexibility, you have a decreased risk of hypertension, which helps reduce incidence of stroke.

(Source: Megan Murphy 10-09-07 Special to the Commercial - a Tennessee registered dietician and assistant professor of nutrition )

Medicinal Qualities:
The North American National Institute of Health ‘believe’ quinoa to be effective in the reduction of heart disease, cancer, heart attacks and diabetes.

VARIETIES

Quinoa is not a true cereal grain but technically a fruit of the chemopodium family. Quinoa’s relatives include spinach, beets and Swiss Chard. It is used as a grain and substituted for grains because of its cooking characteristics. There are many varieties of Quinoa. Colour wise, they are basically buff-yellow whitish , red or black. The larger buff-yellow whitish varieties (called antiplano) are most common and are considered superior because of their sweet and succulent seed.

USAGE

A) Whole Grain: The best way to cook quinoa is the absorption method, like rice. It can be cooked like rice for about 15 to 20 minutes. It should be eaten like rice as a staple food dish. It can also be added to stews, soups, stir fries and salads to add bulk and nutrients. To eat it like rice puddings with condensed milk, and sprinkle it with cinnamon and coconut can quickly send you to heaven.
Quinoa grains are coated with a bitter compound called saponin, which acts a natural deterrent to birds eating them. This coating is generally removed by rinsing prior to using quinoa as an ingredient in home cooked food.

B) Flour: Quinoa flour can be substituted for rice flour in favourite recipes. With low gluten content it can be used in wheatbased and gluten-free baking including pizza. It can be added to recipes for bread, muffins, bagels, cookies and to savoury or sweet pancakes. As fritters, using it with gluten free self-raising flours and corn, it is exquisite when served as a meal with herb-infused cooked quinoa grain. Together with a side salad you are able to establish a ‘superfood meal’.

C) Pastas: Quinoa pastas usually incorporate another grain like rice to be manufactured as spaghetti and macaroni.

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