"Ancient grains, farro and quinoa, are riding a wave of popularity thanks to their high nutrient content"
-Julie Biuso
Quinoa, a small nutritious seed which has been cultivated in the Andes since at least 3000C, was referred to as the 'Mother grain' by the Incas and revered fo its nutritional value. Quinoa can survive high altitudes, low rainfall, hot sun, sub-freezing temperatures and a mixture of inferior soils.
Quinoa has a mild nutty wheaty flavour and can be toasted first in a dry frying pan to enhance these characteristics. It's good as absorbing dressings, spices and assertive flavourings and works well in salads and stuffings for vegetables.
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