Hello everyone! In today’s blog, you will learn about quinoa (pronounced KEEN-wah). There is an upcoming virtual cooking class with Pat Molter where you will make a quinoa dish, grapefruit salad, and vanilla creme sauce. To sign up, click the button below.
Photo credit: Dan Dennis on Unsplash.com
All About Quinoa
Quinoa is actually a seed but is eaten like a grain. It is gluten-free, high in fiber, and is the perfect addition to balance any meal. There are 120 varieties of quinoa, the most popular being white, red, and black quinoa. Remember to rinse your quinoa before you cook it to get rid of the bitter compound the quinoa is coated in.
Quinoa Origins
Quinoa originated in South America and was a staple food for Incans. Incans called the seeds “the mother of all grains.” The explorer Francisco Pizarro had quinoa fields destroyed in 1532 when he was trying to ruin Incan culture. Very few quinoa fields were left, and it wasn’t until the 1970s when it became popular again.
Quinoa Nutrition Facts
Per One Cup of Cooked Quinoa
Calories: 222
Carbohydrates: 39 grams
Fat: 4 grams
Protein: 8 grams
Fiber: 5 grams
Manganese: 58% of RDA
Magnesium: 30% of RDA
Phosphorus: 28% of RDA
Folate: 19% of RDA
Copper: 18% of RDA
Iron: 15% of RDA
Zinc: 13% of RDA
Potassium: 9% of RDA
Over 10% of RDA for B1, B2, and B6, and contains small amounts of calcium, omega-3 fatty acids, B3, and vitamin E.
*RDA=Recommended daily allowance
FUN FACT: NASA is looking into quinoa as a crop that can be grown in outer space!
Sources:
Healthline.com
Ancientgrains.com
Huffpost.com