Known as the “mother of all grains” to the Inca Indians for centuries, quinoa (pronounced “keen-wah”) has only recently become widely available and appreciated as a food source in the Northern Hemisphere. Originating from the Andean region of South America, this hardy, ancient plant with its tiny edible seed has thrived in the hard-to-farm mountain elevations since 1200 A.D. Even today, Peru, Bolivia and Ecuador are its top producers. A member of the leafy Goosefoot species, it is a cousin to spinach and rhubarb and its leaves, however hard to find in markets, can be eaten raw or cooked. Nutlike in flavor and similar in texture and size to couscous, quinoa is ultra-versatile and can be substituted for nearly every grain and rice, including pasta. When cooked al dente, it maintains a firm texture, but takes on a softer mouth feel when fully cooked. Though it is prepared similar to rice and expands to four times its dry size, it requires considerably less cooking time. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of all eight essential amino acids, making it a protein powerhouse and what nutritionists refer to as a “complete food.” Magnesium, iron, phosphorus and dietary fiber can also be found in abundance in quinoa. With less than 1 gram of saturated fat in a ½ cup serving, it can safely be categorized with other low fat foods. Because of its many nutritional assets, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-term, manned spaceflights. Quinoa can be found in your market’s bulk section or pre-packaged next to the pasta and rice. It is widely available at health food stores and is beginning to show up at the larger chain grocers. Expect to see more and more recipes for quinoa popping up in your favorite cookbooks and magazines, including the many already featured in Glam.com’s Living Channel under Food and Drink.
