Quinoa, the Incan Superfood that ranges in colour from ivory to magenta, yellow, orange, red, green, brown, and black, is from the same family as spinach and beets (as in; not a grain and not related to wheat). With so much to offer in terms of nutrition, it’s just a blessing that quinoa is super pretty and delicious too.
Quinoa is rich in: vitamins E, B2 and B6, folic acid, biotin, calcium, potassium, iron, copper, magnesium, manganese and chloride. It’s easily digestible. Full of fiber. A complex carbohydrate (so you digest it gradually and stay full longer). A fantastic ‘first food’ apparently.
Also called “the mother grain.” I like that. (But it’s not a ‘grain’ per se.) Just great for mothers and babies and an awesome food all round. Why? Because: Quinoa “contains all of the essential amino acids necessary to support human growth and development.” It is “classified as a complete protein.” It is also gluten-free and hypoallergenic. (p.10 ref below)
As to the saponin in quinoa:
“The quinoa seed contains a bitter coating called saponin, which is normally removed prior to consumption. Saponin has an undesirable taste, making it an effective means of protecting the plant from attack by insects and birds. The majority of saponin is removed by means of mechanical abrasion prior to distribution, but it is still recommended that quinoa be rinsed before using to wash off any remaining bitterness. The saponin byproduct has potential industrial uses, including natural insecticides, soaps and shampoos, and is being investigated for its possible pharmaceutical uses.” (p.9)
Okay so this last part really has very little to do with our bread. But it’s interesting so never mind relevance! I always wondered what the point of saponin was. So now I know. And now you do, too. We are informed together.
Thank you: Claire Burnett and Laurie Scanlin ‘The Mystery & History of Quinoa’ pp.9-10 Patricia Green & Carolyn Hemming (c2010) Quinoa 365: The everyday superfood. Whitecap. Vancouver (tons of recipes BTW)
Dusty uses quinoa in his Ancient Grain. One reason this bread is so delicious and nutritious!