Information about Quinoa plus lots of Quinoa
Ingredient - Peru
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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".
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
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.
can also processed into flour and pasta.
is still widely used in Peru and has gained favour in many other countries outside of
You can find some Peruvian Quinoa recipes on the main Peru Cooking by
Country page or on the Quinoa Recipes
Cooking by Country - Peru