Quinoa

 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. 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.

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!

  Cooking by Country - Peru

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