Scientific Name

• Chenopodium quinoa Willd

Common Names

• English: Quinoa
• Hindi: Kinwa, Bathua (though Bathua is a related plant, not the true quinoa)
• Other Names: Inca Gold, Mother Grain, Super Grain of the Future

Description

Quinoa, scientifically known as Chenopodium quinoa, is a flowering plant native to the Andean region of South America and now cultivated globally as a nutritious pseudo-cereal. Its edible seeds are small, round, and available in colors like white, red, and black, with a mild nutty flavor. Quinoa is valued as a superfood rich in protein, fiber, and essential amino acids, making it a staple in healthy diets and gluten-free cooking.

Health Benefits

Quinoa is often called a super grain due to its nutritional richness:

1. Complete Protein Source – contains all 9 essential amino acids (rare in plant foods).
2. High in Fiber – supports digestion, prevents constipation, aids weight management.
3. Gluten-Free – suitable for people with gluten intolerance or celiac disease.
4. Rich in Minerals – especially iron, magnesium, phosphorus, manganese, and zinc.
5. Supports Heart Health – lowers cholesterol and regulates blood pressure

Usage

1. Culinary Uses
   • Cooked like rice (1 part quinoa : 2 parts water).
   • Used in salads, soups, pilafs, and porridges.
   • Ground into flour for gluten-free baking (bread, muffins, pasta).
   • Used in breakfast bowls with fruits, nuts, and milk/plant milk.
   • Popped quinoa used in snacks and energy bars.
2. Medicinal/Health Uses
   • Recommended in weight-loss diets and diabetic diets.
   • Consumed as a nutritious substitute for rice or wheat.
3. Traditional Uses
   • Known as the “Mother Grain” by the Incas, it was considered sacred and used in rituals and festivals.
   • Traditionally consumed as porridge, soups, or fermented beverages in the Andes.