Quinoa

Quinoa - What is it? Plant containing edible seeds Not a grain, but similar characteristics Related to beets and spinach (the leaves are also edible) Grows three to four feet tall

Quinoa - Cultivation Originally found in the Peruvian Andes Thrives in a range of conditions -8 to 38 degrees Celsius, sea level to 4000m above Huge yields - Half a kilogram of seeds can yield kg 70,000 tons a year - Bolivia & Peru account for over half of this With increased popularity and price it is now becoming a more attractive crop for large companies Between 2006 and 2013 increased in price from $340/ton to $3000-$8000/ton

Quinoa - Types 120 varities but most common – red, black, white White Quinoa – most commonly available may be called ivory quinoa Red Qunoa – Holds it’s shape more when cookig and hence is ideal for salads or where grain structure is important Black Quinoa – Earthier and sweeter with a distinct colour Quinoa Flakes – created by steam rolling whole quinoa grains. Great for an instant breakfast.

Quinoa - Nutrition Compared to “other” grains quinoa is a very good source of nutrition Low GI Gluten free Good source of protein, and complete protein (all 9 EAA) Good source of fibre High in magnesium, phosphorus, iron & zinc Great for vegetarians Great for people who want an affordable nutritious easy to prepare product Energy1,539 kJ (368 kcal) Carbohydrates64 g - Starch52 g - Dietary fibre7 g Fat6 g - Polyunsaturated3.3 g Protein14 g Water13 g Thiamine (Vit. B 1 )0.36 mg (31%) Riboflavin (Vit. B 2 )0.32 mg (27%) Vitamin B mg (38%) Folate (Vit. B 9 )184 μg (46%) Calcium36 mg (4%) Iron4.6 mg (35%) Magnesium197 mg (55%) Phosphorus457 mg (65%) Potassium563 mg (12%) Zinc3.1 mg (33%) Per 100g (2/3 cup raw)

Quinoa – Preparation With a slightly nutty taste and texture is combines well with many ingredients Can be served hot or cold Used in a huge range of products including muesli bars, breads, flours, cereals Cook in boiling water. It is ready when the centre is translucent and the germ ring is visible around the outside of the grain Saponin – a bitter natural chemical found on the outer layer and used as a repellant against animals. Rinse this off before use otherwise it will have a bitter taste. Most commercially available products have already been rinsed. You can rinse them again if you wish to remove any potential saponin residue.

Quinoa “I hope this International Year will be a catalyst for learning about the potential of quinoa for food and nutrition security, for reducing poverty – especially among the world’s small farmers – and for environmentally sustainable agriculture” - Secretary-General Ban Ki-moon at the launch of the International Year of Quinoa at UN Headquarters.