Most popular superfood, extremely nutritious, source of complex carbs, high in proteins and super-easy to cook and relish – we’ve probably heard it all about quinoa.
But this main staple food of the Inca Empire with origins said to date back thousands of years is more than a superstar of nutrition.
The ability of the grain to grow well in poor soil without the need for fertiliser makes it almost always organic - much to the respite of food enthusiasts and their love for naturally grown nutrition options.
Although there are hundreds of different varieties of quinoa, it comes in three main types: red, white and black, all of which can be considered to be of equal nutritional value.
Quinoa is really just a healthy, nutrient-dense food like salmon, kale and nuts. It is your complete protein source that contains all nine essential amino acids that your body can’t produce. One of them is Lysine which helps your muscles recover faster after a workout.
A great source of fibre, it complements weight-loss diet plans, boosts digestive health and makes you feel fuller; as such, it has a serious edge over other sources of starch. Packed with key vitamins and minerals, it is gluten-free and low on Glycaemic Index.
Well, it isn’t for nothing that it was called ‘The Gold of Incas’ because they believed it increased the stamina of their warriors. Of late, it has come to be known as the ‘Supergrain of the future’.
Because it’s versatile in nature, you can add quinoa to a variety of healthy dishes. It can be ready to eat in about 15-20 minutes.
Be it in cold salads, casseroles, stir fries, one pot delights or as an accompaniment to your grilled meat and veggies, its health benefits never fade.
Even when you are bored of cooking, you could just blend it with your smoothie to dole up its goodness.
In 1993, NASA researchers – who were looking for ways to keep astronauts healthy on never-ending space journeys – suggested quinoa for complete nourishment because of its nutrient-content, longevity and ease of cultivation in a controlled environment.
- The writer is director, India Gate Quinoa, KRBL Limited
