Not surprisingly, 2013 was announced to be the “International year of quinoa” by UNESCO. This South American superfood has exceptional nutritional qualities, it may adapt to different agro-ecological conditions and is considered to be one of the main weapons in the fight against world hunger and malnutrition.
In our region quinoa was a foreign word in the culinary dictionary, but the rich nutritional qualities of quinoa moved it quickly to the top of modern recipes.
Although it is perceived as part of the cereals group, 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 seeds or flour. It looks like couscous but it is much more beneficial. In the homeland of quinoa – South America, the plant is used not only for food, but also as a medicine to relieve pain and for wound healing. Even for the production of an alcoholic beverage similar to beer.
Quinoa has richer protein content than rice, millet and wheat. Just like buckwheat quinoa contains all eight amino acids, necessary to the body, as well as carbohydrates, fats, vitamins, minerals, iron, calcium and magnesium.
The nutritional qualities of quinoa make it close to milk and half a cup of quinoa provides the children with all the necessary proteins for a day.