One of
our members, Bill Robinson, has written about his trip to Machu Picchu
and his discovery of quinoa:
"High in the
Andes, half asleep in Cuzco for the pre-dawn rise to catch the train
to Machu Picchu, I lifted the cover of a bowl on the communal table
and saw something that looked like oatmeal. It was hot and had an interesting
taste. I asked what t was, 'Qyoawa,' came the answer to my half asleep
western ears."
ABOUT QUINOA:
We treat quinoa
as a grain, but Webster defines it as an Andean goosefoot raised by
the Indians for its edible seeds.
Quinoa is gluten-free
and has a good amino acid balance. It is high in fiber, complex carbohydrates,
lysine, and essential vitamins.
Quinoa is a gift
to soup, as it functions as a thickener that doesn't become gummy or
pasty. Have some at hand if you've added a little too much water to
soup. You'll increase your nutrition as well.
More herb than
grain, quinoa is proof that good things come in small packages, for
it is tiny indeed. Therein lies its difficulty.
Quinoa is easily
overwhelmed by the usual ingredients that we put in a grain salad. One
of Bill's solutions is to mince the other ingredients until they are
fine and not overwhelming. Next to quinoa, a raisin, which is a common
addition to grain salads, is a boulder.
We challenge you
to make some discoveries and send them to us.
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