quinoa

The Scoop on Quinoa:

• Related more to spinach and beets, quinoa is primarily grown for its edible seeds but is considered a pseudo-cereal since it does not belong to the grass family like other cereals do.
• Historically quinoa was first cultivated in the Latin corridors of Ecuador, Columbia, Peru, and Bolivia.
• The quinoa you find in supermarkets is mostly sold after it’s been rinsed of its saponin content.

Quinoa (pronounced keen-wah), the magical seed known for its high nutritional content and grain-like texture, is also incredibly versatile. My first introduction to quinoa came as I was working for a natural foods cooperative; I was new(er) to the all-natural, organic food arena and every which way I went someone was talking about quinoa. “It’s a great source of protein,” some said, “it’s filled with vitamins and minerals,” said others, “it’s gluten free and easy to digest,” said more people still.

As fall approaches, you may be experiencing a sigh of relief. Why? Because you’ll be putting your bikinis and swimming trunks aside, and digging out all of those heavy winter coats you forgot you even had. That’s why. However, I’d like to challenge you to embrace a new line of thinking.