It is an old crop that comes from the Andes in Bolivia, Peru and Chile. Already 5,000 years ago, it was the food of the inhabitants of that time. “Quinua” is said to mean “mother grain” in the Inca language. During the colonization of Europe, it declined because it was replaced by other cereals, but it continued to be grown in areas of South America.
Today, the crop is grown mainly in the mountainous regions of the Andes in South America, especially in Bolivia. However, its producers are also the USA, Great Britain, the Netherlands, Germany and Denmark. In the Czech Republic and Slovakia, it is grown as an ornamental crop in botanical gardens.
During growth, the leaves of this plant are also consumed, for example in a mixture of salads. However, mature seeds are mostly used. In their complete form, we use them in our kitchen to prepare a quinoa bowl. However, they can be ground into flour and chica brandy is also made from them.
Quinoa seeds are rich in vitamins, especially vitamin C and E, beta-carotene, thimine and riboflavin. Quinoa is naturally gluten-free, making it suitable for celiacs and has a low glycemic index, making it beneficial for diabetics. It has been labeled superfood for its nutritional value and ability to effectively feed large masses of people. This crop is also valued for its nutritional value, and NASA has included it as a suitable crop in its research program and packing it for astronauts for long space flights.
There are over 120 different species of this crop, but only 3 species are grown commercially – red, white and black. White contains a higher proportion of protein, red contains fiber. We use white and red, in BIO quality.
QUINOA IN OUR KITCHEN
Quinoa bowl is composed of superfoods – BIO red and white quinoa, whole grain rice, red beans. A mixture of salads, fennel, sun-dried tomatoes, miso dressing and soaked walnuts, which are a source of mono and polyunsaturated fatty acids and vitamin B. We change vegetables according to the season. In spring and summer we add radishes and cucumber pickled with turmeric. In winter and autumn, pickled cauliflower with turmeric and cinnamon and brussels sprouts with kale.
Spicy pieces of BIO quinoa and wheat protein. They are rich in protein and other important substances due to the superfood quinoa. Mixed salad with cucumber, tomatoes, peppers and red onions. Tzatziki, olives and potatoes with rosemary. Dripped with olive oil, which is rich in antioxidants and vitamins, such as vitamin E. Olive oil helps reduce the level of so-called bad cholesterol, promotes digestion and absorption of calcium. It has beneficial effects on the condition of hair and skin. Greeks and Italians use it instead of SPF cream. Thanks to all its benefits, olive oil is one of the five most beneficial ingredients in the world.