What is quinoa?
Although many confuse it with a cereal, quinoa is a seed and should be treated as such.
The quinoa plant belongs to the same family as spinach, and it is its seeds that are gaining worldwide fame, although it behaves like a grain, which is why it is called a pseudo-cereal.
Quinoa has been used for thousands of years by pre-Hispanic civilizations, but its nutritional properties have only recently been the subject of study.
It contains all 8 essential amino acids. These seeds, when toasted, are used to produce quinoa flour with great nutritional properties as well.
Quinoa in Peruvian cuisine
For the people of Peru, using quinoa in various dishes is nothing new. On the contrary, its use is shaped by the rich heritage of recipes passed down from Andean cooking.
This seed, which closely resembles a grain, has a very versatile use. The most common preparation involves rinsing it multiple times under cold water, then boiling it until it reaches a rice-like consistency. Once cooked, quinoa can be used in a variety of dishes.
An interesting way to prepare it is to toast the seeds after rinsing before boiling, which imparts a rich nutty flavor.
It is common to see small street food stalls across Peruvian cities selling dishes made with quinoa, such as a stew with potatoes, onions, chili peppers, and garlic. This dish is often served with a fried egg on top. Besides its pleasant flavor, this quinoa stew is highly energizing.
Due to its consistency, you can also find tamales where maize has been replaced by quinoa.
A new culinary trend in Peru called Novoandina cuisine is exploring innovative ways to incorporate quinoa into traditional dishes. Originating about 30 years ago, this trend aims to recover ingredients and traditions of pre-Hispanic Andean cooking, merging them with modern culinary practices. An example of this is replacing rice with quinoa in a risotto-style dish, which has been called "Quinotto."
Nutrition facts about quinoa
Although it is common to use quinoa as a substitute for rice, couscous, or bulgur, it is actually a plant related to spinach, Swiss chard, and beets.
Thanks to its significant nutritional properties, the United Nations declared 2013 the International Year of Quinoa, launching a global campaign to promote its nutritional value and encourage its inclusion in diets, especially in countries experiencing severe nutritional deficiencies.
Regarding its nutritional content, it’s important to note that quinoa has double the protein content of rice or barley. This is particularly important for vegans seeking plant-based protein sources to replace those traditionally provided by meat and dairy.
Quinoa provides important minerals such as calcium, magnesium, and manganese. It is also rich in Vitamin E and several B vitamins, and it is high in dietary fiber.
Additional health benefits include its role in disease prevention, due to a high content of phytochemicals with potent anti-inflammatory properties. Quinoa also contains Omega-3 fatty acids, which are recommended for heart health.
The Future of Quinoa
This true edible gold has been used for thousands of years by the peoples who inhabited and continue to inhabit Peru. Quinoa is fundamental to Peruvian cuisine, as it was in the Andean traditional diet. However, the current global popularity has caused internal prices in Peru to spike, making it inaccessible for many who previously consumed it regularly.
Another concern is that many farms have shifted to monoculture cultivation of quinoa, overshadowing other important crops in the Peruvian diet. This situation echoes past issues in Latin America where soybean cultivation displaced traditional cereals, leading to significant shortages of wheat and maize.
Quinoa, this ancestral plant of Peru, is destined to play a vital role worldwide. We hope humanity remembers to honor it as the ancient inhabitants did, safeguarding its purity and legacy for generations to come.
