Four Ways with Quinoa
Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello
Quinoa is a herbaceous plant of the family Chenopodiaceae, such as spinach or beet. It is one of the few plants which, even if not belonging to the botanical family Gramineae or Poaceae, can be classified among the cereals. Indeed, the seeds of this plant, subjected to grinding, provide a flour containing mainly starch; this allows the plant to be recognized in full as a cereal. It is distinguished from other cereals by its high protein content and absence of gluten, making it suitable for celiacs. It’s rich protein makes it a staple food for the people of the Andes. Quinoa boasts many nutritional properties. It contains fibers and minerals such as phosphorus, magnesium, iron and zinc. It is also an excellent source of vegetable protein and contains mostly unsaturated fats. The Incas called quinoa “chisiya mama” which in Quechua means “mother of all seeds”.