Ancestral cereals such as rice, kamut, spelt, buckwheat (see my article) and quinoa are a better option than new cereals that have lost most of their vitamins and minerals.
Quinoa is also called "Inca rice". Peruvian and Bolivian cultivate it for centuries and quinoa is used as a staple food for people in the Andes mountains.
The Incas called this seed, "the mother of all seeds or the cereal of the Gods"
Quinoa, a plant of the Chenopodiaceae family, is rich in proteins. It is called a pseudo-cereal (like buckwheat) as it belongs to the family of beets and spinach and not grasses
This plant is one of the most nutritious plants in the world, very rich in proteins, about 16 to 18% (more than wheat), in digestible minerals (calcium, magnesium, iron, and various micronutrients).
Proteins are made from amino acids. Quinoa has a more balanced amino acid composition than most other cereals (which must be combined with legumes to be complete). It contains all essential amino acids (those that cannot be manufactured by the body).
Quinoa also contains all the B vitamins, vitamin E and essential polyunsaturated fatty acids in high amounts compared to other cereals. It contains omega 6 and some omega 3 in the ALA form.
Quinoa contains more dietary fibres than most cereals. These fibres, mostly insoluble, contribute to the smooth digestion process.
It is an interesting plant to maintain the acid-base balance as well as for people on a gluten-free diet.
How do we find it?
In the form of grains, flour and flakes (used in the same way as oat flakes)
Three different varieties of quinoa exist, white (the most common), red and black.
How to cook it?
It is easy to cook.
Rinse well to remove saponins (until the water stops foaming) then drain in a fine strainer. Cook for 15 minutes in 1.5 times its volume of water (about 1 cup quinoa for 1.5 cups of water for 2 people).
Add to simmering water and cook uncovered to let the water evaporate.
After 15 minutes no water should remain in the pan. Leave to stand for 5 minutes to finish swelling.
It is recommended to buy organic quinoa, of the best quality and if possible from fair trade in order to protect the producers.
The success of the quinoa has proved to be double-edged for the producers of the Andes. Indeed, global overconsumption has disrupted quinoa production and prices and has had an impact on the diet of local populations. The explosion in demand has also pushed farmers to intensify their cultivation methods and to use pesticides on a massive scale in order to grow quinoa in less favorable environments.
Consume in moderation