Quinoa is a small, seed-like grain from the Andes. It cooks quickly into light, fluffy grains with a nutty taste and a slight pop.
- Botanical name
- Chenopodium quinoa
- Family
- Amaranthaceae
- Part used
- Seeds
- Flavor
- Mild, nutty
- Gluten
- Naturally gluten-free
History
Quinoa was cultivated by Andean peoples, including the Inca, for thousands of years, and was called the mother grain. Its popularity grew worldwide in the twenty-first century.
Where it comes from
The Andes of Peru and Bolivia.
Where it is used most
Salads, grain bowls, soups and porridges across the world. Peru and Bolivia remain the main producers.
Varieties and types
White, red and black quinoa differ in color and chewiness.
Flavor and how to use it
Rinse before cooking to remove the natural coating (saponin) that can taste bitter. Simmer with about twice its volume of water until the grains are tender and the spiral germ appears.
Buying, storing and substitutes
Keep dry quinoa in an airtight container in a cool place. Cooked quinoa keeps a few days in the refrigerator. Rice, millet or couscous can substitute.
Recipes that use it
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