Wednesday 12 February 2014

Quinoa: A resurrection or an epiphany?

The Grain of the Gods 
It has become a common household word. Its reemergence has made it so popular that the esteemed United Nations decided to award it its own "Year". Quinoa was designated as the crop of the year in 2013. 

The positive from that publicity is awareness of this ancient grain, which is available across the globe for all of us to enjoy. Its taste, variety, nutritional value, and health benefits make it a tad interesting. It is gluten-free and is a good substitute for the gluten-heavy rice. 

The word Quinoa, originating from the Spanish language, is pronounced as KI-Nwa or kee-nu-wah by the rest of the world. It is grown on tall stalks across the continent of South America. Colorful little beads with a slight pop that bursts in one's mouth when eaten. The choice is wide; white/ivory/pearl or red/purple/pink/orange and black/grey. 
Quinoa grows in abundance in South America and originated in the rugged mountains of the Andes 4000 years ago. I cannot help but wonder what political motive left us starved of this amazing grain for the past decades. Time to catch up then.

Unlike rice, quinoa is rich in nutrients, but it is cooked similarly to rice. Flavoured with salt and spices, it can be cooked in water or vegetable stock/chicken broth. A good substitute for wheat and rice, it has more health benefits than both. It also contains the same Omega fats as fish oil, which help our brain cells grow. These fats do not seem to lessen once cooked. 
Important minerals like manganese, phosphorous, copper, magnesium, fiber, folate, and zinc also make up its DNA. These anti-inflammatory agents make it sound like a multi-vitamin! 
With some personal experience, I can reassure you that these above mentioned minerals help your aging, creaking bones from stiffness and achiness. 
Interestingly, it is the saponins in the outer casing that are the best source of anti-inflammation. But being bitter in taste, this is removed when processed, much like the husk of the grain of rice. 

Making this magical gem of a grain an integral part of your daily diet may help you reduce your risk of diabetes, cholesterol, cardiovascular diseases, and colon cancer. 

Soaking them overnight before cooking takes away the tad of bitterness the outside of this ancient grain can sometimes have. If you do not have the time, soak them for a few hours and drain them. 

Recipes to follow soon for all of you to try and test out. Do not hesitate to share your thoughts about this beautiful tiny drop of a gem.

You can read my two published cookbooks on Parsi Cooking.

For cooking this grain in home made stock download
Niloufer's Kitchen: Soups

For recipes with Quinoa from the blog click

Images from Google.

No comments:

Post a Comment