Quinoa (Chenopodium quinoa and Chenopodium
nuttalliae)
Quinoa (pronounced keen'-wah), though often mistakenly categorized
and referred to as a cereal grain, is the seed of an herbaceous
member of the goosefoot family. Originating in South America
over 5000 years ago, the Incas cultivated quinoa and referred
to it as "chisaya mama" or "mother of all
grains". Quinoa is prepared and tastes like a grain,
but is much easier to digest. It is often recommended to substitute
grains with quinoa for people who have difficulty with digestion
or sensitivities to grains.
When cooked, the germ of the seed separates, creating a spiral-like
tail, which gives quinoa a slightly crunchy texture. Cooked
quinoa is fluffy and light, with a delicious nutty flavor.
Besides quinoa's great taste, it has many health benefits.
It is replete with antioxidants and essential nutrients such
as B vitamins, magnesium, fiber, copper, manganese and all
9 essential amino acids. It also contains zinc, potassium,
phosphorus and calcium.
Studies have shown that the seed of quinoa may be helpful
in preventing or treating conditions like diabetes, breast
cancer, atherosclerosis, insulin resistance, migraine headaches,
cardiovascular disease, and gallstones.
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Principal Author: M. Ofiyeva
Date of Initial Publication: 06/27/2007
Article Last Updated: 08/26/2009
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