Quinoa: The Hot New Ingredient

Quinoa is a grain-like plant that is grown for its edible seeds. This seed is pronounced keen-was. As part of the goosefoot or Chenopodium family, quinoa originated in South America with the Incas. It is considered an altitude-hardy and undemanding crop, making it easy to cultivate in various locations. The optimal growing condition for this crop is cooler conditions and sandy soils.

Quinoa has an impressive nutritional profile with an extremely high protein content between 12 to 18 percent, a balanced set of all nine essential amino acids, a good source of fiber and high in various nutrients including iron and magnesium. This profile makes quinoa a complete protein source, which is rare in plant-based foods. It is gluten-free and regarded as easy to digest. Per 100 gram uncooked serving, quinoa has 368 calories, 64 grams of carbohydrates, 6 grams of fat and 14 grams of protein. In its natural state, quinoa is bitter and generally considered unpalatable. Most commercially sold quinoa has this bitter coating removed to make it more palatable.

While it has been a staple in South America for centuries, it just recently has become common fare at restaurants in the United States and throughout the world. This is because chefs have recognized the nutritional superpowers, robust flavors and rainbows of colors available with this seed. Having an ingredient that is so nutritional while remaining tasty is considered a godsend for many chefs.

Another reason quinoa has grown in popularity is the fact that it is a plant-based complete protein. This allows for chefs to create vegetarian and vegan friendly meals that provide healthy amounts of protein, something that has been fairly difficult for kitchens to achieve prior to quinoa.

Quinoa has a fluffy and slightly nutty flavor. This seed is often used as an alternative for couscous or rice. Most commonly, quinoa is cooked similarly to rice—by cooking it with broth or water. When the seed is cooked, it looks like a tiny curl and has a slightly al dente texture. The versatility of quinoa is not overlooked at restaurants; it can be served hot, cold or at room temperature and it holds its texture in soups and breads. There are even beverages that feature quinoa. These drinks, which are touted as caffeine-free energy drinks, typically have the consistency of a smoothly with the seed being pulverized to drink.