Quinoa, the English name is Quinoa, I heard that it is very popular recently. A few days ago, a report in The New Yorker said that quinoa has become the new Big Mac, sweeping the streets of New York.
Quinoa is also everywhere in the British light food restaurant Pret A Manger (My favorite💗). Breakfast is a five-grain porridge with quinoa and oatmeal, flaxseed, and amaranth seeds, and lunch is a “Super Bowl” of salmon and avocado, with Lentil and quinoa as a base. Grab a chicken taco after get off work/get out of class to satisfy your hunger, also with a slightly spicy Salsa sauce and quinoa intertwined, and the presence is overwhelming.
Quinoa is native to the shores of Lake Titicaca in Peru and Bolivia in the Andes of South America. As early as 5,000 years ago, quinoa was domesticated by the inhabitants of the Andes, and its grains were the traditional staple food of the local residents. The ancient Incas called it “the mother of grain”. Like the potato, quinoa is one of the staple foods of the Andeans.
In addition to being a staple food and medicinal plant, providing an important source of protein and amino acids for local people, quinoa also has a very prominent position in local religious beliefs. The Incas called quinoa chisaya mama, which means “mother of the five grains”.
Quinoa is called “nutrition gold”, “super grain” and “future food” by international nutritionists. Quinoa grains are rich in protein, carotenoids and VC, and their high-quality protein content is as high as 16%-22% (20% for raw beef), and the quality is comparable to that of milk powder and meat.