New Life For Grain Quinoa pronounced (Keen-Waa) is fast gaining popularity as a side dish with its better nutrition although slightly higher price and lower calories than white rice drive sales up!
As the market for quinoa has nearly tripled since 2006, the farmers who produced it were not able to keep up with the demand for it, thus making it more expensive. Quinoa is cultivated by farmers in the Andean highlands – Bolivia and Peru are top producers -- whereas rice is produced on a more global scale and therefore cheaper. Economically, supply will eventually catch up and the price will even out. Quinoa seeds are gluten-free and famously packed with nutrients, especially protein, fat, and dietary fiber. This flowering pseudo-cereal even tolerates droughts and poor soil conditions. Its promise is so great that the United Nations designated 2013 “the international year of quinoa,” directing aid agencies to spread the quinoa gospel far and wide, especially in regions in desperate need of nutritious, healthy food.
Food security advocates have finally succeeded in getting Africa’s farmers to embrace quinoa as their own, convinced it can not only be extremely profitable to local farmers but help solve hunger and malnutrition due to its climate resistance to drought. Since 2015, more than 700 Rwandan farmers have started growing quinoa. African countries, such as Kenya, Zambia, Uganda, and Morocco have also started growing quinoa as well farmers as in the Himalayas, India, Pakistan, and other world regions who see the benefits in having a crop that can survive drought and heat.
While tef is the most common cereal crop in Ethiopia, quinoa has been introduced to the country recently and its utilization as a food is increasingly becoming known. The crop known in the world as the ‘super food’ contains all the essential food items that are important for growth. Furthermore, it only requires a small amount of rainfall to grow, which strengthens its prospects in Ethiopia as well as other nations in the Sahel region like Mali, Niger, Burkina Faso, Chad, Sudan, Eritrea and Senegal.
Data Bridge Market Research analyses that the quinoa market was valued at USD 61.00 billion in 2021 and was expected to reach a value of USD 161.02 billion by 2029, at a CAGR of 12.9% during the forecast period. The quinoa market size has grown rapidly in recent years. It will grow from $101.49 billion in 2023 to $112.72 billion in 2024 at a compound annual growth rate (CAGR) of 11.1% this rate may exceed previous predictions of 161 billion before 2030!
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice. Quinoa has amino acid and protein, which white and brown rice lack. Thus, quinoa is a better option for people trying to lose weight. The amount of fiber in quinoa is more than the fiber in rice, which again makes quinoa a slightly healthier option. It is a popular side dish with many vegan recipes as well as salmon, Game birds, chicken and lamb dishes. Popular accompanying seasonings for quinoa are mushrooms and garlic, or dried fruits and saffron.
In terms of flavor, the unrinsed quinoa definitely has a nuttier, earthier flavor, but not bitter at all. The rinsed quinoa is definitely milder and the flavors more muted. many people prefer to rinse the quinoa to soften it then season slightly as you saute' in butter, avocado il or coconut oil until slightly brown before boiling. Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
Mic Theory's Easy Garlic Mushroom Quinoa
INGREDIENTS: 1 tbsp Fresh Ginger, 2 cloves Fresh garlic, Adobo Saffron seasoning to taste, coconut or Avocado oil, sliced mushrooms, chopped fresh Thyme vegetable (if serving fish or vegan) or chicken broth and soy sauce. Quinoa, takes 15- 20 minutes to cook.
1 cup WHITE QUINOA, but this recipe can be made with red or black quinoa as well;.
1 half cup MUSHROOMS: Thinly sliced whole mushrooms are best.
GINGER AND GARLIC: Use 2 large garlic cloves and about same amount / chopped fresh ginger root.
BROTH: Use your favorite vegetable broth. If using low-salt broth, you may need to add vegan no salt coconut amino soy sauce to balance the flavors.
11/2 to 2 teaspoons AVOCADO OIL or COCONUT OIL to sauté the Quinoa seasoning garlic, ginger and mushrooms until lightly browned. Fresh herbs added, such as cilantro, or thyme, adds character to the dish.
RINSE THE QUINOA: Quinoa has a natural coating called saponin which can have a bitter taste. Rinsing the quinoa helps to eliminate any bitterness.
SAUTÉ EVERYTHING: Heat half table spoon of the avocado oil in a medium saucepan set over medium heat. Add the mushrooms garlic and ginger. Cook while stirring for about 1 minute, add seasoning and Quinoa brown another three or four minutes Take care not to burn.
COOK THE QUINOA: Add the sauteed quinoa into vegetable broth and water. Give the mixture a stir to combine. Bring the liquid to a boil, then cover the saucepan and reduce the heat to low. Cook until the water is absorbed, about 15 to 20 minutes.
Garlic mushroom quinoa can be served as a side dish with roasted or grilled meat or fish, such as
Quinoa is naturally gluten-free. For added heat add red pepper flakes or Chili Lime seasoning
This dish is already vegan as long as you use vegetable broth.
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