Quinoa, the boom that comes from the Andes

Until a few years it was difficult to hear about quinoa in Italy. Then the explosion of the market and quinoa became a food of some interest. Suffice it to say that in some countries of South America it is the basis of popular nutrition especially for children and the elderly. A super-food rich in nutrients and gluten-free, which fits perfectly into the new modern food culture. Many international chefs are increasingly experimenting with quinoa-based dishes, both for their nutritional properties and for the exotic charm they present. Quinoa or Chenopodium quinoa is a herbaceous plant of the Chenopodiaceae family, the same to which spinach and chard belong. For this reason it is not a cereal, even if from its seeds it is possible, by grinding them, to obtain a flour rich in starch. In the world there are over 220 varieties, which differ in the color of the seed (red, white, yellow, brown or black) or for the ideal place of cultivation, but the most cultivated in the world is Quinoa ...