The annual plant is one to two metres high with large seed clusters at the end of the stalk, similar to millet. In fact, the most popular strain of Quinoa is pale yellow in appearance, and does resemble millet in colour and size, although quinoa is more flattened than spherical.
So far as its food value is concerned, one researcher has said, “ while no single food can supply all of the essential life-sustaining nutrients, it (quinoa) comes as close as any other in the vegetable or animal kingdoms.” It contains more protein than any other grain: an average of 16.2 %, compared with 7.5 % for rice, 9.9 % for millet, 8.2 % for barley, and 14 % for wheat. It has a good balance of the amino acids that make up the protein and is high in lycine, an amino acid not overly abundant in the vegetarian diet.
Quinoa is easy to cook, and like rice, blends well with other grains or whole-grain pilafs. The cooked consistency is light, with a texture resembling caviar.
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