Quinoa is an herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia, and Chile. It was domesticated 3000-4000 years ago for human consumption in the Lake Titic basin of peru and Bolivia. After cooking, Quinoa is 72% water, 21% carbohydrate, 4% protein and 2% fat. Quinoa is also rich in magnesium, iron, B-vitamins, calcium, potassium, phosphorus, vitamin E, and various antioxidants.
Health benefits of Quinoa
For this week’s foodie Friday, we will be sharing the recipe for making sea food Quiona.