We only discovered this little gem a couple of days ago (although I have to admit we have had it in our larder for some time, having bought it on a wim, but then we convinced ourselves we wouldn’t like it).
It has the look of couscous about it, but contained within is a wealth of nutrients and flavour. You cook it in water (we flavoured ours with vegetable stock, beetroot juice and rehydrated sundried tomatoes) for 12 minutes, or so. The volume doubles in size and the resulting quinoa is soft, slightly crunchy, with a nutty taste. Delicious.
What is Quinoa?
Quinoa is a seed (although is often thought of a grain) of a leafy green plan, valued by the Inca’s thousands of years ago (potatoes and grains took over when western “civilisation” destroyed the Inca’s quinoa fields). It’s value has only recently been rediscovered, and nutritional analysis shows what an amazing little food it is.
Not only is quinoa packed with minerals such as magnisium, calcium, manganese, and iron it also has a high level of protein.
This makes it an ideal food for vegetarians and vegans.