Label
All
0
Clear all filters
Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Quinoa is a native of northern South America, was domesticated near Lake Titicaca in the Andes around 5000 BCE, and was a staple food of the Incas, second in importance only to the potato. Chenopodium quinoa is in the same family as beets and spinach. The grains are small yellow spheres between 1 and 3 mm across. The outer pericarp of many quinoa varieties contains bitter defensive compounds called saponins, which can be removed by brief washing and rubbing in cold water (prolonged soaking deposits saponins within the seed). Quinoa can be cooked like rice or added to soups and other liquid dishes; it’s also popped, and is ground and made into a variety of flatbreads.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title