Grown as a primary staple crop for at least five thousand years (since c. 3000 BCE) in much of South America, quinoa is just now becoming popular in much of the rest of the world. Unlike rice or wheat, which are true grains, quinoa is actually the seed of the Goosefoot (or Chenopodium) plant but it has always been used more or less as a grain and was even more popular as such than maize with the ancient peoples of South America. Not favored by the Spanish, the production and use of quinoa declined steadily until the last few decades, which have seen quinoa make a comeback.
The native peoples of South America have many different uses for the plant, ranging from medicinal poultices to alcoholic brews; however the primary modern application is the use of the seeds as a substitute for rice to the extent that it is sometimes referred to as “little rice”. Quinoa seeds cook considerably faster than rice and have a unique flavor that has been very popular with many health conscious people around the world. In fact, most health stores now carry quinoa seeds and most quinoa cooking involves using the seeds as a substitute for traditional rice in many dishes.
The term quinoa primarily refers exclusively to the seeds of the Goosefoot (Chenopodium) plant, though the same plant’s leaves are not only edible but quite tasty and popular in their own right. Goosefoot leaves, when cooked, are similar to spinach and can often be used as a substitute for that leafy vegetable in cooking. Uncooked, Goosefoot leaves are considerably more nutritious than other types of lettuce and other leafy base vegetables. Quinoa salad has become a very popular option where the leaves are available, but to date their accessibility is somewhat limited and they can cost a bit more in many local health food stores.
Whether eating the more popular seeds as a tasty substitute for rice or experimenting with the various possibilities for the leaves, quinoa has a lot to offer anyone. Though quinoa has not really “caught on” yet among many people outside of South America, this is only because rice has always been so inexpensive until recently. However, with rice prices skyrocketing, quinoa may well be worth taking the time to experiment with.
