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Quinoa, a true pearl
Quinoa, which originated in South America, is the seed of a leafy plant that’s related to spinach. It can substitute rice and most grains in side dishes, salads, soups, and even in puddings. It has a slightly crunchy texture, and it tastes similar to couscous.
Its tiny ivory-coloured beads are coated with a bitter resin called saponin that can be easily removed before cooking, by rinsing thoroughly under cold running water.
Quinoa has a higher nutritive value than any other grain: It abounds in proteins, it is a good source of fibre and, as it is gluten-free, it is good news for people suffering from celiac disease.
Nowadays, it is easily available in the organic foods section at many supermarkets.
Try our recipes with quinoa:
Warm Quinoa and Arugula Salad
Warm Quinoa and Arugula Salad
Quinoa Granola
Quinoa Granola
Date and Quinoa Squares
Date and Quinoa Squares
Originally published in the Journal de Montréal on May 5, 2007.
Autori
Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.
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