The World Is Going Gaga Over Quinoa. Here's Why You Should Try It Too
Packed with vitamins, minerals and essential amino acids, quinoa ticks all the right boxes
Native to the Andean region in South America, quinoa (pronounced as ‘keen-wa’) has travelled across the world. So much so that the United Nations General Assembly even named 2013 as the ‘International Year of Quinoa’.
Packed with nutrients, this protein-rich and crunchy edible seed comes in three main colours—red, black and white. White quinoa has a milder flavour as compared to its red and black variants, which have an earthy flavour. Here’s why it is increasingly getting popular among people across the world:
The nutritional content of quinoa is extremely high as it contains all the nine essential amino acids which the human body cannot produce on its own. Besides being a complete-protein source, it is also packed with fibre: A 100 gm serving of cooked quinoa provides almost 4.5 grams of protein and 2.8 grams of fibre. Classified as a whole grain, quinoa seeds are also a rich source of iron, magnesium, manganese, calcium and B vitamins.
Quinoa contains the essential amino acid lysine, which is a building block in the synthesis of collagen, a fibrous protein that supports your skin. Quinoa is also a rich source of B vitamins, which play a key role in reducing dark spots and skin pigmentation. It also contains vitamin E, which is good for hair and skin.
Nutty and earthy, crunchy and chewy, quinoa is a versatile food. You can make a pulao, ground it into flour and even use it in baking. A quinoa salad can make for a tasty and highly nutritious meal.
Tip: Before you cook quinoa, rinse the seeds well under water to remove saponins, a compound that coats quinoa and gives it a bitter taste. Post-this, you can cook it just like you cook rice.