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Quinoa and Amaranth: Perú, Bolivia, México and the U.S., la comida de los dioses.

By Xánath Caraza. 

High in the Andes mountains on the islands of Amantaní and Taquile in the Peruvian alcove of Lake Titicaca, I clearly remember the first time I tasted quinoa.  It was almost twenty-two years ago when I discovered this nutritious food from the gods, as I like to call it.  It was really like suddenly opening a secret gate to my indigenous roots while surrounded by water at almost 4,000 meters, 13,000 feet, high.  I fell in love with its earthy taste and its soft yet crunchy texture.  It was both familiar and new simultaneously.

How important quinoa has been in the diet of South American peoples, both ancestral and contemporary cultures was amazing for me to learn about. Perú and Bolivia are two core countries where quinoa is central in original pre-Colombian diets, soups for example. The fact that quinoa has been found in Inca archaeological sites dating back more than 3,000 years is fascinating to me, and it fills me with a joyful sense of pride.  This superfood, as it is known nowadays, has been around for millennia without a doubt.  

Here in the US, we have the possibility of finding quinoa; claim it, and make it part of our diets.  There are many effortless preparations to cook quinoa.  Take it on the go for a healthful lunch or have it for a hearty dinner at home.  I especially enjoy having quinoa salad.  This refreshing dish is full of vegetables and naturally nutritious.

From my childhood in Mexico, one of the reasons why I fell in love with quinoa was because I was already in love with amaranth, similar to quinoa. Amaranth is another nutritious ancient indigenous superfood and from Mexico. For breakfast, I grew up having puffed amaranth sprinkled over yogurt and drizzled with honey.  I enjoyed this much more than boxed cereal.

For a special treat once in a while, I would have an alegría, similar to a granola bar and made from only amaranth and honey.  I used to buy alegrías from mobile food vendors with their folding wooden blue boxes filled with candy in the many colorful parks in Mexico.

Here in the US, amaranth is found in its natural state, and I have used it exactly as I have cooked quinoa.

Share with us your own recipes for quinoa or amaranth salad, soups or any other dishes you, cherished reader, prepare.  We would certainly love to hear your stories and enjoy your special recipes.  In the next post you will find my interpretation of quinoa salad.  Buen provecho.

📷Images by Xánath Caraza.

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