protein , quinoa powder

[Guest guest]

I have never heard of quinoa powder, but quinoa flour is available in

Canada.(probably the same product) Quinoa is coated with a saponin, a

resin-like substance with a bitter, soapy taste that protects the

grains from insects. The information that I received on my quinoa

suggests that it must be rinsed thoroughly before using. I rinse quinoa

for 3 min. before cooking it. The more rinsing the milder the flavour

of the cooked grain. I use a 1 cup of quinoa to 1 1/2 cups of water.

Bring to a boil and simmer for aprox. 15 min. Quinoa has the highest

protein content of any grain (about 17 percent), is high in the amino

acid lysine, and contains abundant vitamin E, calcium, iron, assorted B

vitamins, and very high amounts of phosphorus. Therefore, it's very

good for you!

[Guest guest]

, " candocook "

<candocook wrote:

>

> Quinoa is coated with a saponin, a

> resin-like substance with a bitter, soapy taste that protects the

> grains from insects.

 

Ick!

 

Thanks for helping me win an argument with my husband. We were

actually disagreeing about this the other day. I always rinse the

stuff because it says to do so, while my husband claims he sees no

reason to rinse anything. Sigh ... I guess I should count myself

lucky that he wants to do the cooking on the weekends!

 

If he's still stubborn, I will just have to " help " him on the

weekend -- or pick out recipes that don't have quinoa.

 

Has anyone heard anything similar vis-a-vis other grains, beans, etc.?

 

DianeR

[Guest guest]

Diane

 

Not as far as something like saponin, but rice (especially white rice) is

sprayed with things to make it more nutriticious and these sprays sometimes

are made from barley. I am off the opinion that all rice should be rinsed

as well.

 

Beans, of course, should be rinsed and sorted before cooking, especially

when one has a condition like CD because sorting plants rarely handle only

one type and the dust on beans could be anything from dirt to grain dust.

 

BL

 

On 1/24/07, hathor42 <rose301 wrote:

>

>

> Has anyone heard anything similar vis-a-vis other grains, beans, etc.?

>

 

 

 

[Guest guest]

The saponins on quinoa should be rinsed off not only due to the bitter

taste, but because they can be toxic (small damage over time can build

up if eaten regularly). They exist to help protect the seed from

nasty little insects that want to eat them (and do so very well, by

killing them off).

 

Beans should be rinsed to remove dirt (and any surface bacteria) but

soaked to remove indigestible starches (the long chain ones that

contribute to their gassy reputation) - they dissolve in the soak

water and are discarded and the changes as the bean starts the

sprouting process also makes it cook faster/better/more evenly.

 

Most of the other grains just need a rinse for dirt (after a visual

inspection for rocks and " foreign grains " - I don't know of any others

with saponins. Millet should not be relied on as a sole grain source,

as there is some deficiency/disease common in areas that do so (and

sorghum should only be consumed in the " approved colors " - as the

darker grained versions also have a toxic compound that can cause

damage over time).

 

>

> >

> > Quinoa is coated with a saponin, a

> > resin-like substance with a bitter, soapy taste that protects the

> > grains from insects.

>

> Ick!

>

> Thanks for helping me win an argument with my husband. We

> were actually disagreeing about this the other day. I always

> rinse the stuff because it says to do so, while my husband

> claims he sees no reason to rinse anything. Sigh ... I guess

> I should count myself lucky that he wants to do the cooking

> on the weekends!

>

> If he's still stubborn, I will just have to " help " him on the

> weekend -- or pick out recipes that don't have quinoa.

>

> Has anyone heard anything similar vis-a-vis other grains, beans,

etc.?

>