1.- INTRODUCTION TO PERUVIAN QUINOA
This is the first doubt that exists for those who come to try it: What is Peruvian Quinoa? Peruvian Quinoa is a grain of native origin that has greater importance and relevance in the region of the Peruvian Andes not only for its nutritional and agronomic value but also for its economic aspect, unlike other inputs its value is more economical and yielding.
The Andean Peruvian Quinoa grain is part of the subfamily Chenopodioideae, an amaranthaceae. Although at first glance it is characterized as a seed, it is actually classified as a whole grain. Its production is annual, herbaceous shrubby species, it can be presented in different colors and is evident as mature when the crop reaches 1 or 2 meters high. Depending on its type, the stem may or may not present branches with lobed and brittle leaves, its root on the other hand can extend between 20 to 25 centimeters that easily penetrate the soil.
2.- THE HISTORY OF PERUVIAN QUINOA
It is estimated that Peruvian Quinoa was domesticated long before known civilizations, the first peoples of America began to domesticate it between 3000 and 5000 BC, this is known thanks to traces of Peruvian Quinoa were found in tombs located in Tarapaca, Calama and Arica as well as other sites in Bolivia and Peru.
With the arrival of the Spaniards, the cultivation of Peruvian Quinoa was greatly increased in order to support the cities. It is Pedro de Valdivia who mentions in his chronicles that Peruvian Quinoa is one of the main elements cultivated by the Indians for their daily food, besides corn and potato.
Also Garcilaso De la Vega mentioned it within the Royal Commentaries of the Incas: The quinoa plant is one of the main crops on the face of the earth that resembles small rice, also mentions the cargo sent to Europe with these same but did not arrive in good condition because of the humidity.
3.- VARIETIES OF PERUVIAN QUINOA
3.1.- White Quinoa
This is the most popular variety of Peruvian Quinoa because of its pleasant, light and mild flavor it adapts easily to sweet and savory recipes providing an incredible texture to any dish. It is also beneficial because it is the only Peruvian Quinoa that has less calories and in vegetarian recipes it is used especially to substitute meat due to its high protein content, it is also commonly used in the preparation of Peruvian Quinoa Soup.
3.2.- Red Quinoa
For those who are wondering, What is Peruvian Quinoa? This is undoubtedly the best alternative to discover the answer. The Peruvian Quinoa of red texture is the one that concentrates the most fiber and carbohydrates unlike its other varieties, being the one recommended to be consumed by sportsmen and high performance athletes. Its flavor is similar to walnut with that fruity sensation ideal for use in salads.
3.3.- Black Quinoa
It is the most recent of the discovered varieties of Peruvian Quinoa, is obtained from the mixture of seeds of Peruvian Quinoa with spinach, this curious combination has a more earthy flavor and is crunchy when chewed by the starter. It contains a high percentage of lithium and is very useful to combat stress and depression, is undoubtedly the most exotic of the varieties of Peruvian Quinoa.
3.4.- Rainbow Quinoa
It is one of the rarest varieties of Peruvian Quinoa, these not only produce edible grains but also its leaves for use in salads. The outstanding colors of red, yellow, orange, pink and white stand out. They originate from the combination of varieties of Peruvian Quinoa, so their seeds are organic without the intervention of transgenics.
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4.- NUTRITIONAL PROFILE OF PERUVIAN QUINOA
Peruvian Quinoa is recognized worldwide as one of the main sources of food and nutrition due to the high values it contains. The most traditional way to consume it is in a portion of Peruvian Quinoa Soup. Although it is clear that Peruvian Quinoa does not contain gluten, it is hypoallergenic and contains a balance of proteins, fats, oils and starch. In fact, its composition is so complete that NASA considers Peruvian Quinoa as one of the main elements to be cultivated in other possible ecological systems outside the earth.
As an example, a 100 gram serving of Peruvian Quinoa has the following properties:
- Energy: 1470 kJ
- Total fat: 5.8 g
- Sodium: 30 mg
- Carbohydrates available 66.6 g
- Dietary Fiber: 5.9 g
- Protein: 13.6 g
- Calcium: 56 mg
- Phosphorus: 242 mg
- Zinc: 3.30 mg
- Iron: 7.50 g
- Potassium: 776 mg
- Water: 11.5 g
- Ashes: 2.5 g
- Thiamine (B1): 0.48 mg
- Ribofavin (B2): 0.03 mg
- Niacin (B3): 1.40 mg
- Vitamin C: 0.50 mg
5.- HEALTH BENEFITS OF PERUVIAN QUINOA
Peruvian Quinoa is par excellence a food that brings many benefits to the body in more than one way. To begin with, physically it can contribute to the prevention of diseases such as breast cancer, type 2 diabetes, cardiovascular problems, gonorrhea and tuberculosis and others. Because it contains high levels of alkaline substances (magnesium, calcium and trace elements) it is also used as a natural remedy for sprains and fractures.
6.- A UNIQUE RECOGNITION IN THE WORLD
“The UN declared 2013 as the “International Year of Quinoa” (IYQ) in recognition of the Andean peoples who have maintained, protected and preserved this crop as food for present and future generations. .”
7.- TRADITIONAL RECIPES WITH PERUVIAN QUINOA
Among all the recipes and dishes that can be prepared with this Andean grain is the Quinotto, an Andean version of the Italian risotto. In this case the Peruvian Quinoa replaces the rice, which gives a creamier texture and richer flavor. Of course, you can vary among its ingredients the accompaniments such as mushrooms, asparagus, seafood, aries and others.
Another popular dish is undoubtedly the Peruvian Quinoa Soup, the most traditional way of consuming this Andean grain. Its preparation is quite nutritious and is mainly elaborated with vegetables, meat and the main element, Peruvian Quinoa. It is mainly consumed in the Andean regions to combat the strong cold at night and rainy seasons.
Peruvian Quinoa is also used in salads where it is easily mixed with avocado, tomato, onion and lemon, which results in a very refreshing and healthy dish. Some people also incorporate it in some stews as an accompaniment to proteins such as meat to easily replace rice or potatoes.
Sometimes it’s not just about eating good food, it’s about eating something healthy and tasty. This is part of the experience of visiting Peru in 2024, we are sure you will taste every flavor as if it was something unique, Auri Peru will make sure it is this way, contact us now and find out how we can help you to have a personalized and unique Peruvian adventure.
They say that the best way to get to know a culture is to taste its food. Do you want to find out if it is true? Then travel!.”
