One of the foods that are making it much easier for those who want to have a gluten free diet is quinoa – pronounced keen-wah. Though many in the northern regions haven’t heard of the food, it is popular in South America, and has been a staple of the diet there for thousands of years. The Incan people called quinoa the mother grain and believed that it was sacred. Today, other places around the world are growing and using quinoa. Canada and the United States both grow it, and you will be able to find it in most health food stores. You will even be able to order it through the Internet.
Many people refer to quinoa as a grain, but it is actually a seed of the goosefoot plant. However, because of the nature of the seed, it works well as a substitution for grains. The color of the seeds can range from white, dark red and black. People can use the seed as a replacement for grains in many different dishes. The flavor of the seed is slightly nutty and bland overall.
It is important to make sure to rinse the seeds before eating them or using them in cooking. Even though they are usually rinsed before they are packaged, it is always a good idea to give them another thorough rinse. The outer coating of the seeds have a bitter coating, and rinsing them helps to remove this. You can simply place the seeds in a fine strainer and let the water wash over them.
Quinoa is high in calcium, iron and protein, and it contains E and B vitamins. It’s full of amino acids too. This is a wonderful food to add to your gluten-free diet, and you might be surprised at all of the great things you can do with it. Use quinoa for everything from salad toppings to soups, stews, and even in baking. You will even be able to find quinoa pasta!