Nutrition: Quinoa (Keenwa) A Super, Versatile Seed!

Quinoa ( Keenwa ) a grain native to South-America is becoming extremely popular in countries it is widely available, these days. Its prices have sky rocketed and speak directly of its increased popularity. This pin-head size seed, Quinoa comes in colors, half-whitish, Black and Red. It is gluten-free and pretty close in texture to Couscous ( Kus kus). As a whole grain, it is an excellent source of protein, fiber and important minerals. Its a popular choice for many with celiac disease because of its gluten-free quality.

Quinoa is actually a seed from a vegetable related to Swiss Chard, spinach and beets, although it is often referred to as a ' Super grain' because of its proteinous characteristic. According to America's Test Kitchen, White Quinoa, the largest seeds of the three colors, has a slightly nutty, vegetal flavor with a himt of bitterness; it also has the softest texture of the three and is easy to cook. ( i eat is regularly). The medium-size red quinoa seeds offer a heartier crunch, thanks to their extra seed coat and a predominant nuttiness. Black quinoa seeds, the smallest of the three, have the thickest seed coat. They are notably crunchy in recipes and retain their shape the most during cooking, but many dislike their sandy texture and hence they are the not-so-preferred quinoa seeds. These seeds have the mildest flavor, with a hijt of molasses-like sweetness.

If you are considering to replace your white rice with Quinoa, then thoroughly washing quinoa seeds before cooking or purchasing a pre-washed pack is recommended, as washing removes all traces of bitter saponin coating, which is mildly toxic, causing low-level gastrointestinal distress in some people. Note:Saponin is nature's way of making quinoa highly unattractive to birds, so that the seeds are restored for human consumption!!

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- Prathyusha Talluri