Quinoa, the Supergrain: Ancient Food for Today

Native Andean popuations have cultivated the quinoa grain (quinua or quínoa in Spanish) for thousands of years. The Incans ate quinoa to supplement their diet of corn and potatoes. Quinoa thrives at high altitude, making it well-suited for the famous terraced fields found in ancient South American cities such as Machu Picchu. Quinoa is also rich in iron, important for people living in high-altitude, oxygen-poor areas like the Andes. And unlike wheat, quinoa is gluten-free, making it easier to digest for many people. Quinoa can be cooked like rice and adds wonderful texture to soups and salads. It makes a crunchy breading for fried chicken or fish. In South America it is commonly popped and sold as a nutritious cereal. The puffed cereal version is delicious in cookies and other baked goods. Breads made from quinoa flour are also becoming popular, both for their gluten-free properties and high protein content. You can even find pasta made with quinoa flour.