FYI: Quinoa

Each week I will be posting an FYI on different foods.

This week: Quinoa

(Uncooked quinoa picture courtesy of Wikipedia)

What is it?

• Quinoa (pronounced kee-n-wa) "is a grain-like crop grown primarily for its edible seeds" and originated in South America. (Wikipedia)
  
• There are different varieties, but the most common are white quinoa, red quinoa, and black quinoa. (http://chetday.com/quinoa.html)

Why should I eat it?

• It "contains a balanced set of essential amino acids for humans, making it a complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest." (Wikipedia)

What should I know about using it?

• Specific directions for cooking are on the package, but you basically cook it in water as you would rice.
  
• "As it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates an interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland." (http://chetday.com/quinoa.html)
• "Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months." (http://chetday.com/quinoa.html)
• Some suggest that you rinse the quinoa before using it, but in my research I have found that it is rinsed before packaging. I haven't found anything saying it is bad if you don't rinse it before using it.
• Cooking it in a broth helps reduce the bland flavor.