Products
Quinoa is available in grocery stores and specialty stores. The pseudocereal is counted among the so-called superfoods.
Plant
Quinoa, from the foxtail family (Amaranthaceae), is native to South America and has been cultivated in the Andes for thousands of years. Since the 1980s, the hardy plant has also been cultivated in other countries. South America, however, remains the most important cultivation area. It is not a true cereal and not a grass – therefore it is called a pseudocereal.
Seeds
Like the plant, the seeds are also called quinoa. They have a size in the range of a few millimeters. The seeds contain carbohydrates (starch), high protein (protein) with a good amino acid composition, vegetable oil with unsaturated fatty acids, fiber, as well as vitamins, minerals, trace elements and secondary plant compounds. The seeds are often yellowish in color, but they can also have other colors, such as red or black. Quinoa is gluten-free. The outer seed coat contains bitter and toxic saponins and must be removed during processing.
Preparation
- Rinse with water.
- Put 1 cup of quinoa in a pan with 2 cups of water.
- Add 1/2 teaspoon salt.
- Bring to a boil.
- Simmer over low heat for about 12 to 15 minutes until all water is absorbed. Stir occasionally.
Areas of application (selection)
As food, such as for meals, salads, pastries, sweets, bars, breakfast cereals, breads, as quinoa pops and for burgers.
Potential benefits of quinoa
- Gluten-free
- Vegetarian / vegan
- High in protein
- Vegetable
- Nutrient-rich, high content of protein
- Health-promoting
