Considered a super-grain, quinoa was revered by the Incas for its nutrition. Pronounced, 'Kee-no-a', the grain gave strength and energy to the Incas for heavy labor at high altitudes. Originating in Ecuador, Peru, and Bolivia, quinoa is now also grown in the high altitudes of Colorado, New Mexico, California, Washington, and Oregon. There are about 1800 varieties of quinoa, ranging in size and color. Quinoa has a near perfect balance of essential amino acids, making it a complete protein. It is also rich in calcium and other minerals.
Quinoa must be thoroughly rinsed before cooking, as it contains saponins, which will leave a bitter taste if not removed. Simply put 1 cup of the grain into a strainer, placed in a bowl of water. Swish around allowing the water to be sudsy, rinse with fresh water, and repeat 3-4 times as needed until the water is clear. To cook the quinoa, bring 2 cups of water to a boil, add 1 cup quinoa, cooking a couple of minutes. Then cover, remove from heat, and let it stand for 30 minutes. (Or you can cook it longer, about 12 minutes, and let it stand for 5 minutes.) It yields about 4 cups of cooked quinoa. It may be kept in the refrigerator 3-4 days. Quinoa has a rather bland taste, so it may be used a variety of ways depending on the spices and flavorings you add to it. It makes a wonderful breakfast cereal. Packed full of nutrition and easy to cook, give Quinoa a try!
For more recipes check out this website: http://www.cookingquinoa.net
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