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Quinoa [kiːnwɑ], from Quechua (South American language) kinwa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. Originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.
After harvest, the seeds need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa seeds are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited.
The nutrient composition is very good compared with common cereals. Quinoa seeds contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. Quinoa has become increasingly popular in the United States, Europe, China and Japan where the crop is not typically grown, increasing crop value. Between 2006 and early 2013 quinoa crop prices have tripled.
The United Nations General Assembly declared 2013 as the ‘International Year of Quinoa‘ in recognition of ancestral practices of the Andean people, who have preserved quinoa as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention on the role that quinoa plays in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.
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Cooked Quinoa
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
Not only may cooked quinoa be substituted for rice but it can be an ingredient for salads and more.
• 1 cup quinoa – white, black or red – each cup of dried quinoa yields about 3 cups cooked
• 2 cups broth or water (depending on brand, some quiona cook faster/slower, please read packaging as well)
• 1/4 teaspoon salt (if using broth and it contains salt, omit)
• 1 Tbsp extra virgin olive oil
DIRECTIONS
◊ It is not necessary to soak quinoa. Place quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing. Rinse for at least 2 minutes under running water. Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter. Let it drain completely.
◊ Using medium-sized non-stick saucepan, add oil and heat over medium-high. Add the drained quinoa and sautee for 1~2 minutes to evaporate any water and then do a little bit of browning.
◊ Add broth/water and bring to a boil. Add salt (pepper, herbs and/or spices if desired) and stir.
◊ Lower heat to medium-low and simmer covered for 15 minutes or until the liquid is all absorbed. Turn off heat, take the lid off and put paper towel on the saucepan. Put the lid back until ready to be served (5~10 minutes).
◊ Fluff quinoa gently with a fork, while dishing out on a serving dish. Tiny spirals/germs separating from and curling around the quinoa seeds will be seen.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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I love the info and the pictures. I make quinoa in a regular rice cooker (after several minutes of rinsing)–same ratio as rice using the rice cup and water up to the line depending on the amount of cups. Turns out fluffy and yummy. I guess that’s the lazy version. Unfortunately, I have to sneak quinoa in my cooking since my husband tends to avoid health food trends like kale, LOL. Nevertheless, Happy Quinoa Year!
Fascinating & informative!
Hey, thanks for sharing this. I had once used quinoa to make a tabbouleh and that had turned out awesome too
You know I have never really cooked quinoa although I have eaten it on many occasions. Why do we have to put a paper towel on the saucepan. Does it matter if I don’t put it? Thanks for the information. I didn’t even know that the United Nations General Assembly had declared 2013 as the ‘International Year of Quinoa. At least, now, I know. Thanks for sharing.
– Paper towel is so dew(?) that forms on inner side of pot’s lid will not drop back onto the cooked quinoa. That is the same reason we put towels to steam rice. With your talent, I think in no time, I would see the most creative quinoa dishes on your blog. 😀
Hi Fae, what an interesting post – well done! I love quinoa (and for the longest time pronounced it wrong :-)) and your post has reminded me to try some soon, instead of rice.
I’ll have to try cooking it in my Japanese rice cooker, should work well…
I tried it already a couple of times and I really liked it. I have never cooked it at home though. And I didn’t know anything about its origin. Great post, Fae!
I use quinoa occasionally and I do enjoy it.
I love quinoa!! I use it instead of pasta, in summer pasta salads!!
I am a big quinoa lover, as you know! I also love to use quinoa flakes & cook them like oatmeal or make smoothies with them. I am trying to make pumpkin quinoa croquettes at the moment!
How interesting! I love quinoa!
Love quinoa – texture is wonderful. I have happily substituted it for rice and not missed having the rice which is saying something for a rice-lover like moi. Cool post Fae!
I’m looking forward to make dishes with quinoa in it x