Quinoa contains more calcium than milk and is gluten-free
Of quinoa we will hear more and more and the day will come that this para-cereal still little known in Europe will have a prominent place on our tables, and in our fields. It is no coincidence thatUN stated that 2013 will be the year of quinoa and some already define it 2000 soybeans. To encourage the spread of quinoa will be the excellent nutritional properties is adaptability in difficult climatic conditions and different terrains.
From the point of view of cultivation, the quinoa has all the credentials to have a future: it grows up to 4000 meters, withstands very low temperatures and has a negligible water requirement compared to its cereal cousins. Also of the plant of quinoa practically everything is used: the apical spikes that contain the characteristic seeds, the leaves that are used as the spinach (of which they recall the flavor) and the stem that becomes a food for livestock.
Even from a nutritional point of view, the news is only positive: the quinoa is rich in football (much more than milk) e free gluten, which promotes digestion and makes it suitable for celiacs. The content of proteins it is 10-18% higher than any cereal. Regular consumption of quinoa it helps to reduce the sense of hunger and the desire for fatty or hearty foods. For this reason, according to the Traditional Chinese Medicine there quinoa it is essential to integrate a diet aimed at weight loss.
That of quinoa it seems like a rescue, or perhaps it is the sign of the times. Since ancient times, this vegetable has been the basis of the diet of Andean populations (South America), considered sacred by them (il "Mother wheat" of the Incas), then supplanted by European cereals following colonization and degraded to "food for the poor". Perhaps because it grows spontaneously, as well as being able to be cultivated. But now it's back in vogue.
There quinoa it is defined as a cereal even if it is not really (for this reason we have spoken of para-cereal): it belongs to the family of Chenopodiacee, the same as chard and spinach. The cultivated variety is the Chenopodium quinoa, from whose seeds flour and pasta are obtained. Today the quinoa it constitutes an important economic resource for the farmers of Peru and Bolivia, who mostly rely on fair trade channels.
You might also be interested in our article with other information, properties, recipes and suggested books on quinoa.