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Quinoa
QuinoaInformation about QuinoaFeatured Ingredient - Peru
Go to:- Peru Speciality Dish | Peru Main Page | Cooking by Country Main Page
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.
It is still widely used in Peru and is gaining favour in other countries outside of South America. You can find some Quinoa recipes on the main Peru Cooking by Country page.
Happy cooking!
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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". 
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. It
is easy to digest, simple to prepare and can be substituted for most other
grains in recipes.
It
an also processed into flour and pasta.
