Quinoa, pronounced keen-wah, is a highly nutritious whole grain, indigenous to the Andes. Like amaranth, the super grain of Mesoamerica, quinoa played a central role in South American Indian life and culture. It has been cultivated for at least 5,000 years, and quickly became a major food source because of the health benefits of quinoa.
The Incas revered quinoa. They believed it was a divine crop, enhancing both spiritual energy as well as physical. Their 'mother grain' was given to warriors and runners for endurance and strength. It was used to speed healing, to treat broken bones, tuberculosis, and liver problems. The ancient grain also made its way into Inca rituals; the first quinoa seeds were sown into the earth each year by the emperor-god with his golden planting stick, the taquiza.
Because quinoa was an integral part of the Indian life and religion, it was feared and scorned by the invading Spanish conquistadors. When Francisco Pizzaro arrived in 1532, he and his small army destroyed all the quinoa fields, forcing the Indians to instead grow wheat and barley. Fortunately, the super grain was still cultivated in secret, high in the Andes mountains for hundreds of years. It was brought to North America in the 1970's by two students of the Bolivian spiritual leader, Oscar Ichazo. As people become more aware of the potential and value of the ancient super grains, quinoa has slowly made its way into health food stores across America.
As a crop, quinoa is easily cultivated; comfortable in both hot, arid climates, as well as freezing temperatures. The Indians of the Andes usually grew it, along with corn and potatoes, on terrace plots at extremely high altitudes. The quinoa plant reaches heights up to nine feet tall. Half of the plant is the seed head, which is covered with tens of thousands of life-sustaining seeds.
Quinoa is a member of the Goosefoot family of plants, which also includes spinach, swiss chard, and beets. While raw, the seeds are a pale brown. When cooked, they become fluffy golden grains, with tiny white spirals. The flavor of quinoa is very distinct; a strong earthy and nutty taste, more intense than common grains such as rice or wheat.
Please continue on to page two, where you will learn how to cook quinoa, tips on how to include this super grain in your diet, and the nutritional value of quinoa.