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THE CROP from The Vegetarian Nov/Dec 1991 Known as the 'mother grain', quinoa was for thousands of years the staple food of the Incas, linked with both their religion and culture. Once the Spanish conquistadores arrived in AD 1532, however, the grain was actively phased out, being replaced by the inferior maize and potatoes. Within a year the Spaniards had obliterated the Incas, their king and quinoa. Now quinoa is being grown in this country thanks to one small, family-run business, which specialises in the development of arable crops from all over the world. Grown on Kings Farm in Essex, the crop has taken over a decade to perfect, and is now widely available in health food shops. Together, the directors of Kings, Dr Bland and Alan and Francis Nicholls, have developed a consistent crop with a greater grain density to assist in mechanical harvesting. "It takes years to breed a plant to have specific quailties," says Francis. One particular problem we had with quinoa was its high level of saponin, a natural bitter tasting coating the plant produces to protect it from birds. This is now removed and we hope to find a use for it, maybe as a repellent. A crop will often be chosen if it can be grown efficiently in Britain and mechanically harvested," adds Francis. 'But at the same time we try it, we also need to ask if there is a market. With quinoa there was but we had to create it for ourselves." Richer in protein than other major cereals and grains and containing all the essential amino acids, quinoa has a high-fibre content and, being gluten-free, can be enjoyed by coeliacs. It is low in fat and when compared to rice or wheat, is higher in calcium, phosphorous, iron and B-vitamins. Kings Farm's agricultural advisor Mara Ramans praises the grain highly and has been developing recipes to illustrate its versatility. Although ideal as a substitute for rice, Mara points out that it lends itself to a wider variety of dishes. "Quinoa is great as a side dish, similar to rice or potatoes, or it can also be used widely in salads, stuffings, stews, pilafs, casseroles, vegetable burgers and desserts," she says. It can also be added to biscuits and cakes, though the absence of gluten limits its use in breads. The farm houses many other plants in the throes of research. Numerous varieties of buckwheat with varying starch levels, safflower plants, their flowers under study as a saffron substitute, and an unusual vegetable called the asparagus pea pod (yes, it looks like a pea pod but tastes like asparagus). The possibilities are endless, but this is definitely a thumbs-up change to the face of the English countryside. For further information write to Kings, John K King & Sons Limited, Coggeshall, Colchester, Essex C06 1TH. Telephone 01376 561543
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![[pic: quinoa plant]](pics/quinoa.jpg)
The latest newcomer quinoa, from Peru, has some links with the British
past. It has an appearance and nutritional value similar to that of the
famous wheat weed called 'fat hen', popular before the introduction of
the now more familiar grains.