It’s a little puzzling to know that there is something that exists as a “pseudocereal”, Quinoa or chisaya mama among the Incas from Peru. It is a very important crop among the pre-Columbian Andeans second only to potato and followed by corn. It is not a member of the grass family that’s why it is considered as pseudocereal or grain-like. When cooked, it produces a fluffy texture and the taste is a little nutty that is why it can be a great staple food like rice (it can also be prepared like rice). It is a good source of Vitamin B, E and other essential minerals like protein and calcium. So many delightful ways of preparing quinoa can be done like using it in salads, risotto, stir fry or mix it with your favorite veggies. This is one ideal food for the vegetarians and health buffs!
