A species of the goosefoot genus family, a grain crop grown primarily for its edible seeds, quinoa is now becoming popular in Turkey, as well. The food and Agriculture Organization, FAO, declared 2013 to be the international year of quinoa. The grain originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile and was domesticated three to four thousand years ago for human consumption in the Lake Titicaca basin.
Quinoa is gluten-free and considered easy to digest. Possibly related to these characteristics, it is an experimental crop in NASA’s life support systems.
On the proposal of Turkish Ministry of Food and Agriculture, United Nations declared the year 2016 as the year of grains. Yayla Bakliyat company has been organizing several activities in this regard. One of the projects of the company is to introduce a less known grain, quinoa, in Turkey. Other promotional activities are also going on covering other grains including chia, amaranth beluga lentil, firik, grecka, rise, red bean, black bean, etc.Yayla Bakliyat introduces the product in three kinds, red, black and white quinoas, and a mixed package.Rise and wheat is known as the two most consumed source of protein for humans.
Quinoa has a special aroma and is preferred in world cuisines as well as in Turkish cuisine because it has no prevailing taste and aroma. It can be used in main dining, snacks and in salads. Before using quinoa, hands should be washed deeply. It can be consumed as grains or as flour after it was ground in making bread, pasta and other foods either solely or by mixing it with other grains’ flours. Besides, it may be consumed as snacks at breakfast. It can be cooked as pilaf or other dishes. Quinoa provides high nutritional values in the making of biscuits, pies, pasta and stuffed meals.
Besides, it accelerates burning of fats with its ingredients such as proteins, calcium and ferrous minerals. It contains magnesium and with suitable diets and sport activities it provides energy and protects the muscle and bones.
High content of food fibers in quinoa improves digestion and protects people against constipation. It prevents anemia thanks to high content of ferrous minerals it has.
Quinoa is a rare opportunity for those who have grain allergy, because it contains no gluten. It is is number one choice for those patients with celiac and cereal allergies. It can safely be used in the making of special bread for them.
Quinoa contains more calcium than milk and absorption ratio is higher than that. It is also a source of vitamin A, B2 and E.
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