Ask the ex­perts: the an­cient grain, quinoa

Australian Women’s Weekly NZ - - CONTENTS -

Our food ex­perts Fran Ab­dal­laoui and Pamela Clark take a look at one the most pop­u­lar “grains” around – quinoa.

Can you please tell me what quinoa is? I’ve started to see it on menus and in su­per­mar­kets, but don’t know how to cook it!

Dier­dre Schultz, via email.

Nu­tri­tious and de­li­cious quinoa (pro­nounced keen-wa) is cooked and eaten like a grain, but it is in fact a seed. It has a del­i­cate, nutty flavour and a slightly chewy tex­ture. There are three va­ri­eties avail­able – white, red and black. We love it as it is quick to cook, is an ex­cel­lent car­rier of flavours and adds a lovely tex­ture to meals. Use it as a re­place­ment wher­ever you might use grains or rice (to pre­pare, see Test Kitchen tip).

Seeds are the means by which many plants pro­cre­ate, there­fore they must give the new seedling the nu­tri­tion it needs to grow and sprout. This is why seeds are such nu­tri­tional pow­er­houses and quinoa is no ex­cep­tion. It is rich in pro­tein, di­etary fi­bre, fo­late, di­etary min­er­als and sev­eral B vi­ta­mins re­quired to turn the food that you eat into en­ergy to fuel your body.

While it may be rel­a­tively new to many of us, quinoa has been a sta­ple food in the An­dean re­gion of South Amer­ica for thou­sands of years. The In­cas are said to have con­sid­ered it sa­cred, call­ing it “the mother of all grains”.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.