Quinoa has been domesticated and cultivated in Peru for more than five thousand years. The Lake Titicaca basin is considered the main center of origin of quinoa and the center of conservation of the greatest biological diversity of this species.
Some interesting facts about this wonderful superfood:
- Quinoa is a relative of beets (beets) and spinach.
- Unlike some plant proteins, quinoa is a complete protein, which means it contains all nine essential amino acids that our bodies cannot produce on their own.
- In addition, it is rich in lipids, fiber; it is an excellent source of thiamine, folic acid and vitamin C. It contains high concentrations of calcium, phosphorus, magnesium, iron, zinc, potassium and copper. In fact, its calcium, zinc, and iron content is higher than any other grain, and while quinoa isn’t technically a grain, but rather a pseudo-grain, it’s often treated as such.
- Quinoa contains a large amount of saponins, (these are antinutrients that prevent the absorption of certain nutrients), so it should always be washed several times and soaked (preferably overnight) before using to remove excess saponins.
- By washing and stirring the quinoa before use, we reduce its bitter taste, and allow the germination process to begin, which improves its nutritional value and makes it more digestible.
- Did you know that quinoa saponins are used to make detergents and toothpastes?
