QUINOA
Botanical Characteristics: |
Botanically speaking, quinoa (pronounced keen'wa) is of course no real cereal, as it is not a grain. Instead, it counts among the pseude-cereals. This Chenopodium plant was already known to the Inkas bekannt and like maize and potatoes it comprised one of the main pillars of their diet. It seems that Quinoa has been planted as a crop in the Andes for at least 3000 v.Chr.. There quinoa flourishes despite the very poor soil and the extreme temperature changes in hights of up to 5000 meters. However, this incredible plant boasts more than a long history and a robust nature, for even today its seeds contribute to a healthy diet in muslis, breads and many other products. |
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| Appearance: | The seeds, very light small kernels, grow on Rispen, ähnlich wie bei Hirse, und ihre Farbpalette umfasst gelb, purpur, gruen, rot, braun und sogar schwarz. | ||||
| Taste: | Typical, slightly sweetish | ||||
| Uses: | Just like some other "pseudo cereals" (such as amaranth or millet) quinoa offers a variety of uses in the kitchen. Whole seeds, quinoa flourl or flakes are great additions to musli mixes. In broths, stews or baking mixes Backmischungen they can also be used as additives. In the latter case the seeds or flakes also make an attractive decoration of the bread or cake. | ||||
| Contents: | Quinoa contains an unusual amount of high-quality protein. It contains a balanced set of essential amino acids. More than half of fatty acids are polyunsaturated. Besides, quinoa is high in calcium, phosphorus and iron. | ||||
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