Food Focus: Quinoa
Nutritionally quinoa is hard to beat. Because it contains all nine essential amino acids (the building blocks of protein), it’s considered a “complete” protein, which makes it extra awesome for vegetarians and vegans who are sick of beans and tofu. Quinoa is also particularly high in the amino acid lysine, which is essential for tissue growth and repair, and is high in manganese, magnesium, iron, copper, and phosphorous - all good things.
One of the reasons quinoa has survived through the millennium has been attributed to the resinous, bitter coating that protects its seeds from birds and insects, called saponin. Most quinoa sold in this country has already been washed of it’s saponin, but you should still rinse it thoroughly before cooking to make sure there’s no lingering bitterness. Just put it in a fine mesh strainer and hold it under cold running water before using.
Quinoa is a versatile grain (seed!) that can be used for both savory and sweet recipes - everything from roast vegetable stews, to breakfast porridge, and muffins. You can use it instead of bulgar in tabouli, or ground into flour it adds a great protein punch to pancakes. It’s gluten free, which means anyone with gluten sensitivity or celiac disease can enjoy it. There are even companies who make quinoa flour pastas! It comes in three varieties, white, the most common, and red and black. Mix all three for a confetti style dish!
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