Super grain

Quinoa is nutritious, gluten-free, a good source of fibre

Globalisation has led to the worlds cuisines landing in our plates and this has given us an option to eat a variety of foods. We should be smart and choose the best from the West in the same way how they choose the best from us. Foodstuffs like our millets, spices, basmati rice or even the mango have been welcomed with open arms in the west due to the amazing healing properties that they wield. A resurgence of heirloom foods that are good for you has come about due to a desire to have optimal health parameters.

A grain, which has equally good properties as our ragi, brown basmati or any other millet found in India is Quinoa. Pronounced as keen-wah, it has multiple health benefits. As like amaranth (rajgiraha) it is derived from a seed and can be made like rice or the flour can be made into roti’s or bread. Like barley that is mentioned 5,000 years ago in Ayurveda so has been quinoa mentioned in South America since ancient times though it is not as low in glycaemic index as barley.

Like a lot of our seed grains quinoa is gluten-free, a good source of fibre. It is one of the few plant foods that contain all nine essential amino acids thus making it a complete protein. In other words you don’t have to add another protein to make it a complete food. This grain like seed gives us the same health quotient of eating rice/roti/ bread/dosa with a dal or fish or chicken as it also contains a fair amount of carbohydrate, fats, vitamins and minerals, which is needed by the body. Thus it can be a one pot mal if you add loads of vegetables and essential good quality fat to it. So, toss in quinoa with loads of vegetables, cows ghee, herbs and spices and enjoy a nourishing meal.