Quinoa: goodness and flavour from the Andes

Discovering a product that comes from afar: quinoa. It is a plant native to South America that has been growing spontaneously in the Andes for thousands of years. It is no coincidence that centuries ago it was the staple food of the Inca civilisation. Nowadays, it is mostly cultivated but has retained its properties and the charm of a plant with a mysterious past. The seeds have a shape similar to small lentils, are intensely fragrant, and are particularly rich in lysine, a characteristic that is almost unique in a cereal. Additionally, it is rich in folic acid, zinc, and phosphorus.

The seeds are fragrant and resemble small lentils

The added value of quinoa? Its ease of preparation in the kitchen and the ability to adapt it to any traditional dish, pairing it with distant or familiar flavours, discovering a rich alternative to rice. Normally, the product that arrives on our tables, ready for consumption, has already been thoroughly rinsed to remove the “saponin,” the (bitter) layer that naturally protects quinoa from pests. For peace of mind, read the packaging for any such indications. Try it as a base for soups, cold in spring salads, or with seasonal vegetables.

Quinoa comes in different varieties that also differ in colour (such as black or red), giving dishes not only taste, flavour, and balance but also plenty of cheer!

The flour, then, is another precious food that this plant from afar gives us. That from Molino Bongiovanni is produced by grinding quinoa (from Ecuador or Bolivia) into granules. The result is a grey flour, with green streaks, with a minty flavour. Perfect especially for preparing savoury dishes!

Photo: 123RF Photo Archive

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