Black Quinoa really isn’t black. It’s a blend of black, white, tan and brown. Quinoa (Keen-wah) (Chenopodium Quinoa) was a staple Inca food and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as The Mother Grain or Super Grain. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. It’s equal to milk in protein and is high in Vitamins B & E, Iron, Zinc, Potassium, Calcium and essential Amino Acids. Quinoa is very high in protein, averaging 16.2%. Quinoa has become popular in the U.S. due to it’s interesting texture, great peanut like flavor and nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa’s mild flavor is a good substitute for Couscous or Bulgur in many dishes.
RECIPE: 1 c. Black Quinoa, 2 c. water, pinch salt. Rinse quinoa well. Place water & salt in pan; bring to rapid boil. Add quinoa, reduce heat, cover, simmer till water absorbs (15-25 min.). Makes 4 cups.
The versatility of Black Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur or Rice in recipes. In addition, sprouted Quinoa has a delicate, nutty flavor that’s delicious in cold salads.
Nutrition Facts Serv. Size: 1 oz (28g), Servings: 16, Amount Per Serving: Calories 110, Fat Cal. 15, Total Fat 1.5g (3%DV), Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 5mg (0%DV), Total carb. 20g (7%DV), Fiber 2g (7%DV), Sugars 0g, Protein 4g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (2%DV), Iron (15%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.