The Many Uses of Quinoa

Quinoa, pronounced Kee-nwa , is not a the guteral sound eminated by karate enthusiasts. Although I guess it could be, KEEEE-NWAAA !  Okay I'm getting a little carried away now. What quinoa actually is, is a grain like seed in the true grass family. It is related to plants like beets and spinach . Weird how that works, a beet you eat the root, spinach the leaves and quinoa the seeds.  Quinoa leaves are edible but very bitter . It's the seed most people are after.
 
Quinoa was originally cultivated some 3 of 4 thousand years ago by the Andean peoples of South America. The Incas held it sacred. It was for this reason the Spanish Conquistadors scorned it as Indian food, not fit for European consuption. It was also an arduous task removing the bitter and acrid husk or casings on the seed. This outer layer was and still is very bitter and actually iritates both the lungs and eyes.
 
Why go through all the bother? Well, for a long time people wouldn't. But they will now. Quinoa is cooked like rice and takes on the flavor of the ingredients it's cooked with. It has a consistancy similar to cous-cous.  It first became popular with Jewish folk during Passover as it replaced leavened grains. It is high in amino acid , lysene, calcium., phosphorous and iron. In fact it contains 28 vitamins and minerals. A 3 ounce portion contains 14 grams of protien and 7 grams of fiber. Widely considered a super food, today quinoa is a listed on the commodities exchange at $3000 per ton, compared to wheat which lists out at about $300 a ton. 
 
There are as many recipes for quinoa as there are recipes for rice or pasta. It absorbs twice it's volume in liquid ( one cup of quinoa to 2 cups of water) and cooks way faster than most grains. Here's a quick and easy recipe if you feel adventurous.
 
In a sauce pan saute a small diced onion a couple cloves of garlic and a couple of chili peppers.

Add two cups of rinsed quinoa and give it a good stir. Next add 4 cups of stock or water and bring to a boil. Reduce to low heat and cover. Allow all the liquid to be absorbed and fluff with a fork. Let the quinoa sit while you chop a bunch of cilantro. Stir the cilantro in along with the juice of a small lime and salt and pepper to taste. Bang your done.
 
There are literally hundreds of uses for this ancient seed. It always amazes me at the knowledge and wisdom of ancient people who had primitive science and no technology.

Makes you wonder , Are we as smart as we think we are? HMMM.