Quinoa is an ancient crop that has been grown in the Andes for at least 5000 years. Sometimes quinoa is also referred to as the "gold of the Incas". The Incas themselves called it their "mother grain".
Quinoa is not a grain at all, although it is used like one in the kitchen. It belongs to the foxtail family and is a so-called "pseudo-grain". In 2013, the United Nations proclaimed the International Quinoa Year and helped quinoa attract the greatest international attention. The General Director of the World Food Organization FAO, José Graziano da Silva, even described quinoa as a "treasure for world food".
In view of the numerous valuable ingredients in the seeds of the pseudo-grain, the term superfood is not surprising: Quinoa contains all essential amino acids and is, therefore, a reliable vegan protein supplier. A sufficient supply of protein is very important for maintaining and building muscles, for example.
Quinoa is also considered to be rich in vitamin B1 and contains the trace and bulk elements magnesium, iron, phosphorus, copper and manganese.
The fact that quinoa is a pseudo-grain - similar to a grain without actually being one - has a great advantage: Quinoa is gluten-free as well as a digestible and tasty alternative to gluten-containing grain products, especially good for people with gluten intolerance.
Another important benefit of quinoa is the fibre it contains. These are mainly insoluble fibres: They only bind a little water in the body and can hardly be broken down in the intestines. This way, they increase the volume of the stool and stimulate digestion. This means that it's natural support for the body's own elimination functions.
In parts of South America, quinoa has been an important staple food for thousands of years. So why has quinoa only made it to Europe in the last few years?
The Spanish conquerors of South America banned the cultivation of quinoa in their colonies in order to weaken the local population. As a result, export to Europe was out of the question. The Europeans only “rediscovered” quinoa in the course of globalization.
Because of its richness in nutrients, quinoa is ideal to be "incorporated" into everyday meals. There are hardly any limits to your imagination. Whether in a colourful smoothie, in breakfast muesli or as part of a delicious main course: Quinoa is proven to be extremely versatile.
Quinoa powder is particularly practical to use. It can easily be used for smoothies and shakes, stirred into the dough of bread, cakes or pancakes and can also be found in many soup recipes. It can be precisely portioned and no longer has to be ground or pre-cooked.
Due to its versatility, the quinoa powder also gives you a lot of space for your own recipe ideas. Let yourself be inspired by our suggestions or get creative yourself.
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