Quinoa is a plant originating from South America, which isn’t a cereal, yet still has a similar usage and internal values. The Incans venerated it as the mother of cereals and used quinoa for dietary as well as ceremonial purposes before its production almost entirely vanished due to the arrival of the conquistadors and has only been rediscovered over the last few decades.

The quinoa seeds are covered with a compound known as saponin which repels insects and birds (as a natural form of protection). This protective layer can have a bitter taste, therefore it’s worth thoroughly washing the quinoa before use.

Significance, effects:

Quinoa has a high protein content, favorable amino acid content and is rich in essential amino acids such as methionine, lysine and cystine.

The fiber has a beneficial effect on the digestive system and helps overcome the symptoms of constipation.

Quinoa is rich in potassium, magnesium, calcium, iron and phosphorus. It is also rich in vitamins, including Vitamins B and E.

It’s worth including quinoa in the diet of those with diabetes, insulin resistance, those on a diet or coping with heart and circulatory diseases as well as patients with migraines and digestive conditions. As quinoa contains no gluten, it is suitable for gluten-free diets.

Use: Rinse thoroughly and cook in two parts hot water for approx. 15 minutes.

It can be used as a side dish, porridge, or in salads or desserts. As it has a neutral flavor, it can be prepared in both sweet and savory versions.