Ancient grain is a term you’ll hear from many places when they refer to quinoa, but I’m from Peru, and I like to think of quinoa as “The Hidden Gold of the Andes”‘.

It feels like yesterday, but a long time ago, I used to make faces when my mom cooked quinoa. Can you believe that? Along with corn purée and other foods, I just didn’t enjoy quinoa! I blame my childhood taste buds, which hadn’t fully developed yet.

Have you ever heard that your taste buds change every seven years? Luckily it happened to me!

Quinoa is often considered an ancient grain, though it’s actually a seed. It has gained popularity due to its high protein content and healthy fats like Omega-6. Quinoa is also very filling, just half a cup can satisfy you as much or more than rice. The key difference is that rice is a high-glycemic ingredient, while quinoa won’t spike your blood sugar. Plus, quinoa keeps you feeling full longer!

A Brief History of Quinoa

Quinoa has been cultivated for thousands of years, and its roots run deep in Andean history. The Inca civilization thrived on this crop, domesticating wild quinoa to feed their population. Contrary to popular belief, the Incas were tall and strong, and quinoa played a role in nourishing their people. Wild quinoa grew in the mountains and was consumed by animals, but the Incas, skilled in agriculture, modified the plant to better serve their needs. Some even say they adapted the plant to protect it from birds by developing its bitter outer coating, known as saponin.

Why Wash Quinoa?

Quinoa is coated with saponin, a bitter substance that acts as a natural defense mechanism to protect the plant from being eaten by birds. While saponin can be toxic in large amounts, when quinoa is washed thoroughly, it becomes perfectly safe to eat and removes the bitterness. Think of it as the quinoa plant’s way of surviving and thriving in the wild.

The versatility of quinoa is very ample, you can find it on salads and main meal dish, desserts, it can be transform in the most delicious cereal for breakfast, it can be use to bread fish or any meat, you can even grounded and make pasta or use it like a flour, and more.

How to Cook Quinoa

Ingredients:

• 1 Cup Quinoa, any color
• 4 Cups Water
• 2-3 quart sauce pan or pot
• Mesh colander

Preparation:

1. Wash the quinoa thoroughly. Rub the grains with your hands, almost like washing clothes. Rinse and repeat this process three to four times.
2. Place the quinoa in a pot with 4 cups of water. Bring to a boil and continue cooking at a rapid boil for 13–15 minutes, or until the quinoa grains burst open into little threads. Be careful not to overcook, as quinoa can easily become mushy. It should still have a slight bite to it.
3. Once cooked, drain the quinoa well using a mesh colander. Let it sit in the colander for a bit to remove all excess water. (If you’re making soup or breakfast cereal, you can reserve the cooking liquid—it’s very nutritious!)
4. Transfer the quinoa to a sheet pan and chill in the fridge. Store it in an airtight container for up to five days.

Chef Notes for the Pro-Chef Kitchen

• If you’re in a hurry, pour cold water over the cooked quinoa to cool it faster.
• Why this recipe does not have salt:
  • Reason #1 my mom told me. 🙂 Mom is always right.
  • It hardens the grain and it gives the quinoa a salty taste.
  • It keeps your prep neutral, you can either use the quinoa in a savory or sweet dish
  • Quinoa will perfectly absorb the flavor of your chosen recipe if not salted when cooking.
• Quinoa is versatile: Whether you’re making salads, main dishes, desserts, or even using quinoa as a cereal or breading for meat, this versatile seed is sure to add both nutrition and flavor to your meals.