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Whether you're dealing with wheat allergies or trying to boost the protein and cut the fat and carbs in your diet, Quinoa,/a> is a great grain to enjoy. Actually, this ancient South American favorite isn't, technically speaking, a grain, but a fruit. Either way, it offers a mellow nutty flavor and an easy 15-minute cooking time, and is widely available, often organic, and affordably priced.
Quinoa by itself is a relatively balanced protein, and with its high level of lysine (an amino acid), Quinoa complements wheat nicely. Mixing Quinoa with wheat at a ratio of 25 percent Quinoa to 75 percent wheat yields a bread with complete protein. Quinoa is also said to be a Celiac-friendly food.
Quinoa has been cultivated in the Andes Mountains region of South America for at least 5,000 years. The Incas called it the Mother Grain and claimed that it contributed to a long life. Today, Quinoa is also grown in the United States and Canada. North American farmers cultivate a variety known as Sea Level Quinoa, which is darker and slightly more bitter than the lighter, sweeter Altiplano. The most desirable Quinoa is the more delicate high-altitude crop from the Andean highlands, where much of the world's Quinoa is still grown. According to the International Trade Forum, this market force is helping to reduce poverty as Quinoa is grown mainly by small-scale farmers in severely deprived areas of the Bolivian highlands.
This post was inspired by Emeril Green.
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