The new trends reveal a new food that has been going strong and is ready to stay. We are talking about quinoa or quinoa. A cereal-like food that contains the double protein than other conventional cereals, vitamins of group B, many minerals, healthy fats and very few carbohydrates. In addition, the cultivation of quinoa is carried out without the use of pesticides, a very important and favorable detail. That said, who wouldn't want to know more about this precious grain and benefit from all its properties?
This relatively new food for us has become popular in such a way that even the FAO (United Nations Food Organization) designated in the 2013 the year of quinoa.
Where does it come from?
Quinoa, quinoa or kinwa is not something new, perhaps it is for those living in Spain, but for more than 5.000 years, quinoa has been part of the basic diet of South Americans. A product that Peruvians, Bolivians, Ecuadorians and Argentines have always had in mind.
The Incas praised this grain and called it as "The Mother Grain" because it was the only cereal they cultivated before the Spanish conquerors arrived and exchanged their fields for barley and wheat.
Where can we find it?
Quinoa cannot be found in all supermarkets, although as I mentioned it has gone viral and many establishments already have it. The naturist and dietetic spaces do have this food. Perhaps the ignorance of this edible makes us not pay attention to it and not see it in supermarkets.
Quinoa properties
Quinoa is a grain, a seed that has the characteristics of a cerealThat is why it is known as a pseudocereal but it is not. It is not included in the cereal family but within the Quenopodiaceae, that is, the same family as beets. Therefore, quinoa is gluten-free and makes it a vital food for celiacs.
Compared to conventional cereals, quinoa is the one that more protein contribution hasIt contains 16 grams per 100 and gives a total of 6 grams of fat per 100. In addition, these fats are mostly unsaturated and very good for our body. Among them is the omega 6 and omega 3.
Regarding the caloric intake, it is similar to the calories that a cereal has but it contains less amount of carbohydrates. In turn, quinoa is characterized by its high fiber content that reaches 15 grams per 100 grams. But it does not end here, quinoa is very rich in calcium, zinc, potassium, iron and phosphorus. It also has cystine, tryptophan and methionine. The balance of fats, starch and protein is truly incredible and it is even more so to find it in such a small food.
Multiple benefits of quinoa
- As we said, it is a very valid alternative to any cereal so it should be indispensable in any diet of a person allergic to gluten
- Due to its high fiber content and low glucose index, it is ideal for people suffering from diabetes or those who want to lose weight by having a balanced and healthy diet
- It helps to control cholesterol levels of the body
- Prevent constipation
- For vegetarians, quinoa should be consumed regularly for its protein levels and being a good source of plant-based iron
How to eat quinoa
Quinoa grains are commonly used to convert them into flour. They are roasted and crushed. This flour can be used to make desserts and a multitude of breads. The flavor it leaves is similar to that of walnut.
Roasting the beans can also be a good idea to accompany them with a yogurt or with a glass of milk. It also can boil, but for this, the seeds must be previously washed with plenty of water and rubbed gently with your hands so that the protective layer they have is removed, because if that thin layer is maintained it leaves a bitter taste. They should not be soaked, but washed and rinsed.
To boil it, follow the same procedure for rice, between 15 and 20 minutes the quinoa would be ready to consume. You can prepare all kinds of dishes, from salads, stir-fry with vegetables, even hamburgers. It is a good option to substitute oatmeal for breakfast. Its flavor is smooth and versatile. It adapts to all types of dishes and is very easy to use.
Quinoa should be kept in a fresh and dry place. For optimal conservation it is advisable to store it in an airtight container. Both grains and flour. In this way, it can last for several months. As a curiosity to note that after several investigations on this food, quinoa has been introduced into of the astronauts diet, the name that the Incas used to denominate it is affirmed once again: "The Mother Grain".