John Myers
Quinoa, also known by names such as “Inca grain”, “Perureis” or “rice message”, comes from South America. There, quinoa has been an important staple food for centuries, especially among the indigenous people. But quinoa is also becoming increasingly popular in this country. On the one hand, this is due to the fact that it contains no gluten and is a practical alternative to cereals in the case of celiac disease. On the other hand, with around 15 grams per 100 grams, it contains more protein than many types of grain. In addition, there is an above-average content of phosphorus, iron, zinc, manganese, and potassium.
Botanically, quinoa is not a grain. It is a herbaceous foxtail plant whose seeds can be used like grain. Quinoa is prepared similar to rice. Before cooking, however, you should place it in a colander and rinse thoroughly under hot water until the water runs clear. Then bring it to a boil with two and a half times the amount of water and let it simmer for about 15 minutes. Then remove the pot from the stove, the quinoa should now swell for about 10 minutes.
After this basic preparation, quinoa is very versatile. As an accompaniment to meat, fish, or vegetable dishes, it is a change or alternative to rice. Enrich salads like our watermelon salad with quinoa or add it to casseroles. The small grains are also ideal as a soup ingredient or as the basis for our quinoa porridge. Patties are another way to use the Inca Grain. Quinoa in puffed form can be consumed as a granola component.
