Not surprisingly, the 2013 was announced as International year of quinoa by the Food and Agriculture Organization of UNESCO. This South American superfood has exceptional nutritional qualities, adapted to different agro-ecological conditions and is considered to be one of the main weapons in the fight against world hunger and malnutrition.

In Bulgaria until recently this was a foreign word in the culinary dictionary, but rich nutritional qualities of quinoa moved it quickly in many modern recipes.

Although it is perceived as part of cereals, it is more similar to spinach and beets. The leaves of the plant can be used for salad, but most often you will find quinoa in the form of seed or flour. In appearance it looks like couscous, but it is much more useful. In the homeland of quinoa – South America, the plant is used not only for food, but also as a medicine to relieve pain and wound healing. Even for the production of an alcoholic beverage similar to beer.

Quinoa has richer protein content of rice, millet and wheat and also like buckwheat, and quinoa contains all eight amino acids, necessary to the body, as well as carbohydrates, fat, vitamins of the group B, vitamin E, iron, calcium and magnesium.

The nutritional qualities of quinoa approaching milk and half a cup of quinoa provide children all the necessary quantity of protein for the day.

Cooking tips

It is used for preparation of side dishes, supplement to salads, breads, germ.

It is recommended to boil in a ratio of 1 part quinoa to 2-3 cups of liquid for about 15-20 minutes.