Ancient Grains: Quinoa

photo courtesy of net_efekt

Quinoa, like amaranth is not technically a grain because it is not a grass. Quinoa seeds however are ground and uses as grains. Amaranth is grown in warm areas or seasons, whereas quinoa is grown in cold areas or seasons. 

The origin of quinoa is probably the Altiplano region of Peru or Bolivia about 3000 years BCE. The ancient Incas called it la chisiya mama which means the mother grain. The first sowing of the season was a ceremony in which the Inca Emperor planted the first seeds with a gold shovel. The Incas mixed quinoa with animal fat and made balls that they called "war balls." The men would take them on marches as nutritious food. This seems reminiscent of the use of pemmican by the Commanches.

The Spanish conquerors did not like quinoa, possibly because the seed coat contains saponins, which are bitter. Saponins are easily removed by rinsing the grains, but the bitterness mixed with quinoa's sacredness to the Incas caused the Spanish to discourage its production. Instead, they encouraged corn production and quinoa became much less common. 

Quinoa color varies from off-white to red to black and it contains all nine essential amino acids. Also, quinoa is a good source of manganese, magnesium, iron, copper, and phosphorus, and a moderate source of zinc, potassium, B vitamins, and vitamin E. Quinoa is easy to digest and a good source of fiber. 

People often snack and overeat because when they eat certain foods their blood sugar level abruptly spikes and declines making them hungry again quickly. Quinoa has a low glycemic index therefore the uptake of sugars is regulated and slower, therefore the eater has a ‘full’ feeling longer. So quinoa can help you avoid between-meal-snacks. Also, quinoa is healthy for our hearts and has only about 159 calories per serving.