In the follow up to a huge week on quinoa, Sam’s put together her take on quinoa and why we need to be careful not to eat too much of it. We’re also heading back into the kitchen with Jess and Sam today. Not something we usually do on a Saturday but we figure it’s the weekend and you deserve a treat! First though, here’s Sam’s take on quinoa.
Quinoa is a seed not a grain. Let’s get that clear. It’s a chenopod that contains a compound called saponin which can be very abrasive to your gut. The Australian species seems to have more saponin than the Bolivian species – I found that out when I was extremely ill last week. So use quinoa 1-2 times per week. That’s plenty. It still has good stuff in it but go easy if you’re a vego and on it each day.
One other downside of quinoa production is reported in this article I found. Here’s part of it -
“There is an unpalatable truth to face for those of us with a bag of quinoa in the larder. The appetite of countries such as ours for this grain has pushed up prices to such an extent that poorer people in Peru and Bolivia, for whom it was once a nourishing staple food, can no longer afford to eat it. Imported junk food is cheaper. In Lima, quinoa now costs more than chicken. You can check the whole article here. Here’s some more information for you on quinoa from my blog as well.
And now we round off the week by heading to the kitchen with the girls and the recipe.