What have you Got to Lose?
After all, the crop has enjoyed major success over the years, notably beginning in 2007 when the United States imported 7.3 million pounds (3 million kilograms) of the good stuff. There’s a flip side to every coin, though and quinoa, despite its delicious nutritional goodness, is no exception. The jump in cost wasn’t a tiny one, either. Although quinoa-producing areas are making more money than before, residents of some of these areas are still considered to be extremely malnourished. Fast-forward to 2012, when the U.S. First, there wasn’t enough quinoa available to meet demand. Although the nutritional boons of quinoa are pretty much impossible to discredit, the growing and manufacturing process has been criticized.
Quinoa seeds are harvested from the goosefoot plant (a weedy-looking plant with purple blooms), and are nutritionally comparable to grains and regular old cereals. Despite this classification, quinoa is actually labeled a whole grain from a nutritional standpoint. You might not realize that it also packs impressive levels of protein, What are the stores called that sell club penguin toys in Bangkok? (updated blog post) (relevant site) which is highly unusual for a plant-based product. By now you know that quinoa is a pseudo-cereal that does double-duty as a grain (think of it as the Bruce Wayne/Batman of the nutrition world). Confusing as that may be, the nutritional awesomeness that quinoa has to offer is easy enough to comprehend and love.
Kaufman prefers a rice cooker for her quinoa, but I’ve always used a small pot, and have enjoyed great results. Once the liquid and quinoa are combined, just cook it the same way that you would rice. Cover and simmer until almost all of the liquid has been absorbed, and the seed spirals are prominent (sounds weird, but I promise you’ll know what I mean when you see it). Be mindful that one seemingly tiny cup of the dry stuff will swell to three cups of cooked quinoa. The ideal cooking ratio is one part quinoa to two parts water. Bring the pot to boil, then reduce heat to low.
How could this possibly be the case? As with any manufacturing, business or related industry, questions surrounding quinoa’s growth and production is complex. For every critic, there’s probably at least one person singing exactly the opposite tune. The simple answer is that quinoa is a pricey product, so they can’t afford to eat it. After all, they produce a nutritional superstar, quite literally in their own backyards. But none of that takes away from the fact that quinoa is versatile and great for you.
