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Information about Quinoa plus lots of Quinoa Recipes

 Featured Ingredient - Peru




Go to:-   Peru Speciality Dish  | Peru Main Page  |  Cooking by Country Main Page




Whilst Quinoa is considered a cereal grain,  it is not really a grain, but the seed of a broad-leafed, annual herb belonging to the Chenopodiaceae (Goosefoot)  family.  It  grows wild and has also been cultivated for thousands of years in the Andes region.  It was a staple food of the Inca civilisation and was known as "the mother grain". 



Its leaves are highly nutritious and although seldom found outside of the region, if you manage to get them, they can be cooked just like spinach or eaten raw in salads.



Quinoa seeds contain more protein than any other grain. This protein  is  of a very high quality, being a complete protein. It also provides starch, sugars, oil, fibre, minerals, and vitamins.


Not only is it  easy to digest, simple to prepare and can be substituted for most other grains in recipes but it is also gluten free making it ideal for those suffering with coeliac disease. It can also processed into flour and pasta.


It is still widely used in Peru and has gained favour in many other countries outside of South America.


You can find some Peruvian Quinoa recipes on the main Peru Cooking by Country page or on the Quinoa Recipes page.

Happy cooking!


  Cooking by Country - Peru

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