Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white. The plant has been cultivated for about 5000 years and is indigenous to the Andean region of South America, specifically Bolivia, Ecuador, Chile, and Peru. After the seeds are harvested they undergo processing to remove the natural saponins, a bitter-tasting chemical compound coating the exterior that acts as a natural pesticide.
Quinoa is usually harvested by hand due to the differing levels of maturity of the seeds even within one plant. Therefore seed losses may occur if mechanically harvested. However, in the U.S., seed varieties that have a more consistent maturity are selected to allow for mechanical processing.
Is It Gluten-Free?
Since it isn’t a grain but a seed, it is naturally gluten-free. However, it is considered a high-risk food for people with celiac disease. So, while it’s technically gluten-free, quinoa could cause inflammation for people with gluten sensitivities.
Is Quinoa Healthy?
The simple answer is … yes! Quinoa is a nutrition powerhouse. One cup of cooked quinoa has more than 8 grams of protein and is packed with minerals like calcium, iron, and potassium. I believe that quinoa, as well as brown rice and wild rice, are one of the best carbohydrates to add to your diet.
The best part about it is that it cooks very fast and holds well in the fridge and freezer, making it perfect for meal-prepping!
What Is the Correct Quinoa To Water Ratio?
The quinoa to water ratio is the No. 1 question people ask when they learn how to cook quinoa. And the answer is that … it depends. It’s quite silly that many packages suggest a specific seed-to-water ratio without taking into consideration what tools are used to cook it in.
The smaller the circumference of the pot and the tighter the lid sits on the pot, the less water is needed. Large pots with lids that have a hole in them, for example, might need as much as double the amount of water.
In an environment in which no water evaporates, like a pressure cooker (aka Instant Pot), a 1:1 quinoa to water ratio is perfect. The same ratio is needed with my stove-top cooking method, and I’ve found through much trial and error that this way yields the best results.
