Quinoa is cultivated by native peoples of South America for over 7 thousand years. But it was not until the 1990s that the world paid attention to this pseudocereal, which specialists assert, could end world hunger.
One of the most important civilizations that cultivated Quiona were the Incas, who in addition to this, used it in numerous rituals, especially at the time of its cultivation, since it was a food of great value to them.
It is known as the gold of the Incas or the mother of all grains.
Quinoa seeds are less than 3 millimeters in diameter, but they keep a true nutritional treasure inside.
The food is rich in amino acids, iron, magnesium, antioxidants, phosphorus, potassium, and calcium.
In addition, it contributes important amounts of vitamins B, C, E and fibers. Quinoa does not contain gluten, which makes it suitable for people suffering from celiac disease and allergies, one of the main reasons why many refer to it as a true super food.
In addition to its extraordinary healthy qualities, quinoa is a plant very easy to grow. It is able to adapt to temperatures ranging from -4 ° C to 38 ° C, relative humidity of 40-88% and precipitations up to 200 mm.
These characteristics make quinoa a key component ensuring the world has enough food to feed the planet’s growing population.
Quinoa is undoubtedly an ingredient that will conquer your dishes and all those who try them because, in addition to all its nutritional powers, it gives your menu great flavors and textures.
Quinoa is slowly becoming an option that day by day is filling the tables of many people who want to take care of themselves while still enjoying gastronomy.
Quinoa contributes about 368 kilocalories per 100 grams of consumption, and most of them in the form of carbohydrates – 64 grams – and proteins – more than 14 grams -, whereas it only presents 6 grams in the form of fats.
Furthermore, its protagonism in medicinal use has been very important and has grown with the passage of time.
This is mainly seen in natural medicines, traditional and alternative; while, finally, its culinary use – and most likely the one that interests us the most – is almost unlimited and continues to grow as does its use and presence in kitchens around the globe.
Currently, quinoa is sold at herbalist stores, stores that sell products originating in South America and, due to its high demand, has also expanded to supermarkets throughout Europe.