Our Wonderful World of Food series features QuinoaCalled a grain, it’s really the seed of the chenopodium plant native to the Andes mountains dating back 5,0000 years. Besides being a close cousin to beets, spinach and chard, quinoa enjoys a deeply rich and sordid past. So, why was this grain once so highly celebrated virtually removed from civilization only to be produced and consumed in secrecy? This is a mystery that surely calls for further investigation.The quinoa plant is indigenous to the plains of the world’s longest mountain range that extends along the west coast of South America. Thriving at elevations as high as 22,000 ft. and on average 13,000 ft, quinoa boasts the ability to withstand both severe drought and sub-freezing temperatures. It’s no wonder that it was so strongly favored by the natives of Peru, Bolivia, Ecuador, and Chile; and, most notably, by the Incan tribes. So powerful was the effect of quinoa on the Incan people that it became entrenched in their cultural and religious rites. Though corn and potatoes were held in high regard as dietary staples, to the Incas, quinoa was the most sacred and life-giving food. It was held in high regard as the symbol of fertility. It’s ability to thrive in harsh climate conditions while still delivering such a nutritional punch made quinoa, known as the “mother grain,” the cornerstone of Andean life.Some sources credit the invasion of and inevitable conquering by Catholic Spaniards in 1500’s as the downfall of Incan civilization. And, because quinoa was so ingrained (no pun intended) in the tribes’ way of life, quinoa production and consumption was utterly forbidden, thus being eradicated along with the rest of the tribal culture. Legend has it that the plant survived at the highest elevations. Although tribal members were able to surreptitiously harvest and consume small amounts of the sacred seed, large-scale production seems to have fallen by the wayside. Study and use of the plant didn’t resurface until the 1960s when a group of scientists’ curiosity about self-sustaining cultures led them to the mountain ranges of the Andes. Currently, there are 250 known varieties of quinoa worldwide, though it is indigenous to the Americas.Exactly how potent of a nutritional powerhouse is quinoa? One needs only a mere glance at the statistics to see that the dietary benefits are astonishing. According to a recent study, quinoa has the third highest percentage of protein content when compared with eight other commonly consumed grains including barley, corn, oats and wheat. The World Health Organization states its protein quality is equivalent to that of milk, and other research suggests that it also contains albumen, a protein component found in egg whites. But, that’s not the most compelling statistic. What makes quinoa so unique is that it offers a substantial amount of every essential amino acid— making it a complete protein. Yes, quinoa is a complete protein not to mention a dietary staple for vegetarians. While most grains contain most of the eight essential amino acids, they fall short on lysine. Compared to wheat for instance, Quinoa delivers more than double the lysine amount. It also offers twice to three times the amount of calcium, magnesium, potassium, iron, manganese and zinc as compared to barley, corn or wheat while offering a fraction of the sodium.Quinoa flour and seeds make a perfect substitute for wheat in gluten-free diets can be substituted for wheat flour. It’s also becoming a champion in some circles as an alternative to other allergy-inducing foods such as corn, oats and soybeans.Quinoa can be substituted for rice or other grains in almost any recipe. It is especially good as a breakfast cereal, in a pilaf or in a light salad with vegetables. A favorite preparation is to make wonderful sweet and spiced custard much in the same way as you might cook a rice pudding.Care and storage of quinoa are simple but important. Like other seeds and nuts, it can become rancid if not used fairly quickly. Be sure to store in the fridge or freezer to prevent rancidity.I recently broached the subject of quinoa at my daughter’s first birthday party. My friend Anna (whom I can always count on for an equally matched enthusiasm for all things food) didn’t hesitate to jump right in with, “No. I don’t like it.” And, I replied, “Yes, well, it is a bit bitter.” Little did I know then that I had been cooking quinoa incorrectly leaving out the most important step: thoroughly rinsing it in a fine mesh container before cooking. Curiously, the brand that I had been buying did not account for this in their cooking instructions. The act of rinsing is essential as it does do away with the bitter taste I mentioned by flushing the layer of natural pesticide (called saponin) the plant produces for self-preservation. If rinsed thoroughly before cooking, quinoa imparts a delightfully nutty flavor with a light, fluffy texture. Once cooked, this soft seed with a slight crunch truly is a tiny little powerhouse of nutrition.It must be true; a seed by any other name would still cook as quickly and taste as good.

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“Two Three” Quinoa Lentil Loaf with Tangy Tomato Topping – Fabulous for the holidays1 Tbsp Olive oil1 Shallot minced2 clove garlic; 1 minced, 1 whole1 rib celery heart minced2/3 C Quinoa, thoroughly rinsed in a fine mesh sieve with cold water1 1/3 C water2/3 C red lentils rinsed1 2/3 C + 2 Tbsp. vegetable broth1 bay leaf2/3 C walnuts finely crushed2/3 C mashed firm silken tofu¼ C milled Flax seed½ C seasoned breadcrumbs¼ C parsley, finely choppedSea Salt and Pepper to taste Place quinoa and water in a saucepan cover and bring to a boil. Meanwhile, Place lentils, bay leaf, and whole clove garlic in a separate saucepan. Bring to a boil. Reduce heat and simmer both 10-15 minutes until liquid is absorbed. Quinoa should appear light and fluffy. Lentils may not absorb all broth. Strain if necessary. Set aside to cool.In a sauté pan, heat oil on medium low heat then add shallot, minced garlic, celery. When all are tender (about 5-7 minutes), add parsley. Sauté 2- 3 minutes. Add 2 Tbsp. vegetable broth. Cook 2 minutes more. Pour into a bowl to cool. Set aside.In a mixing bowl, combine all ingredients with clean hands making sure all is incorporated. Place in a greased glass loaf pan. Smooth top to an even surface. Top with Tangy Tomato sauce.Bake 35o degrees for 50 minutes. Let stand 10 minutes to set. Serve and enjoy!Tangy Tomato Topping1 Tbsp tomato paste1 tsp molasses1 tsp pure maple syrup1 tsp Dijon mustard1 Bragg’s aminos½ tsp garlic powderFresh ground sea salt and pepperCombine all in a small mixing bowl.*LIST of SOURCES*Alternative Field Crops ManualChenopodiumsQuinoaCentre Nationale de la Recherchique ScientifiqueQuinoa, Soul Food of the Andes

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