Foodsecurity Quinoa genome accelerates solutions

Quinoa

Research.

An international team of scientists, including quinoa breeding experts from Wageningen University & Research, published the complete DNA sequence of quinoa. Quinoa is the food crop that is conquering the world (Nature magazine on 8 February 2017). Quinoa is rich in essential amino acids and nutritional fibres. It does not contain gluten. The crop is important to farmers as it provides a reasonable yield. Even on poor soils. The new knowledge about quinoa DNA is already being used by breeders who are developing quinoa varieties. These grow well in saline soil and still meet the taste requirements of consumers.

DNA
The scientists determined the sequence of the DNA-building blocks of the entire quinoa genome. The total length of the DNA, the ‘genome’, consists over a little over 1.3 billion DNA building blocks (the nucleotides A, C, G or T), divided over 18 chromosomes. Printed on paper this would add up to over 500,000 pages of text.

To map the DNA building blocks, the scientists used a smart combination of various DNA sequencing techniques. While this enabled them to put together ever-larger DNA segments in the computer from the huge amount of DNA information available, it did not lead to the 18 segments which represent the 18 chromosomes. The scientists therefore applied genetic maps that were made by crossbreeding plants to determine how molecular markers were inherited by the offspring. This allowed them to place most of the DNA on 18 large DNA-strains, representing the quinoa chromosomes.

Robert van Loo, expert in quinoa breeding at Wageningen University & Research. He says it was this combination that allowed the scientists to clearly map the DNA. “We were able to determine the location on the chromosome of no less than 85% of the DNA-sequence. This is a major benefit for plant breeders.”

 
Provided by: Wageningen University search and more info website
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Cooking instructions for Quinoa

Quinoa is a brilliant, tasty sub grain, packed with both protein and fibre – and it’s also gluten-free.

Dress simply while still hot with lime or lemon juice, extra virgin olive oil and a little sea salt and black pepper, and you’ve got the foundations for a delicious meal. Nutty and fluffy, it’s a great alternative to rice, served with chicken or fish, or livened up with simple, fresh ingredients to make a satisfying salad.

But with so many different grains out there, each with their own cooking method, it can be confusing to know how to cook each one properly for ultimate flavor and texture. Never fear, we’ve got quinoa covered! Follow our easy step-by-step guide below, then check out this quinoa, feta & broad bean salad recipe to turn it into a delicious lunch.

PERFECT QUINOA STEP BY STEP

Rinse the quinoa under cold running water to remove its bitter flavour
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Tip into a pan and add double the amount of salted water
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Place over a medium heat and bring to the boil
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Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed
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Fluff it up with a fork, then pimp it
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You might have some leftovers?  …… Cold, leftover quinoa is a brilliant filler in nut roasts or veggie burgers, too.

Quinoa Breakfast – a good start of your day.

delicious-breakfast-quinoaA quinoa breakfast gets you going.
Hands-on time ,  10 minutes
Total time , 22 minutes
Yield Serves , 4
Ingredients to use
  • 1/2 cup uncooked quinoa
  • 3/4 cup light coconut milk
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup flaked unsweetened coconut
  • 1 cup sliced strawberries
  • 1 cup sliced banana
Nutrition Information for this meal
  • calories 178
  • fat 5.5 g
  • satfat 3.8 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 4.4 g
  • carbohydrate 30.4 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 89 mg
  • calcium 22 mg
How to Make this breakfast
  1. Preheat the oven to 400°.

  2. Place the quinoa in a fine sieve and place the sieve in a large bowl. Then cover the quinoa with water. Use your hands and rub the grains together for 30 seconds. Then rinse and drain the quinoa. Repeat this procedure twice. Drain the quinoa well and combine it with the coconut milk, 2 tablespoons of water, brown sugar and salt in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the liquid is absorbed, while stirring occasionally. Stir the mixture constantly during the last 2 minutes of cooking.

  3. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.

  4. Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve it warm.

    Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

    We wish you a bon appetit and an awesome day !

By Christine Burns Rudalevige,
For more Quinoa recipes click here.

Important Antioxidant for the Skin

In MoroccoQuinoa® are Important Antioxidants for the Skin

Quinoa is super
Quinoa is super

Antioxidants are especially important in keeping our skin healthy.

The antioxidant benefits of vitamins C and E are well known, but the importance of the trace mineral zinc has been overlooked.

The International Journal of Dermatology found that zinc has the supporting antioxidant role in protecting against free radical–induced oxidative damage.

Zinc protects against UV radiation and enhances wound healing.

The study concluded that topical zinc ions may provide an important and helpful antioxidant defense for the skin.

In addition, it contributes to immune and neuropsychiatric functions and decreases the relative risk of cancer and cardiovascular disease.

Our product is Rich of the antioxidant Zinc

Zinc is called an “essential trace element” because very small amounts of zinc are necessary for human health.

One cup of quinoa contains 13% of the RDA, which makes it one of the best sources of zinc.

Zinc is used for treatment and prevention of zinc deficiency and its consequences, including how it affects the skin and liver disease.

http://www.well-beingsecrets.com/health-benefits-of-quinoa/#Rich_in_Zinc

 

Colorful Quinoa Salad Recipe

For this colorful Quinoa salad recipe,
is the TOTAL TIME:

Prep: 30 min. + cooling

and the YIELD: 8 servings.

ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutritional Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    Enjoy your tasteful Quinoa Salad.

    http://www.tasteofhome.com/recipes/colorful-quinoa-salad

    Osteoporosis & Cardiovascular Disease prevented

    Quinoa, osteoporosis, magnesium

    Quinoa Prevents Osteoporosis

    Quinoa has among others a high content of magnesium content. And it is effective in preventing magnesium deficiency and the diseases that go along with it, like, osteoporosis.

    The Department of Biomedical, Surgical, and Dental Sciences, University of Milan. The University published an online research. In its research the University found that optimizing magnesium intake might prevent this disease in individuals with documented magnesium deficiency .

    The major cause of magnesium deficiency is mainly due to Western dietary practices. These diets are rich in processed foods and relatively poor in micro-nutrients.

    ….. and prevents Cardiovascular Disease

    Coronary disease is one of the most common diseases today.

    Thanks to quinoa which is rich in magnesium, heart disease can be prevented, according to scientific evidence.

    Namely, regarding current opinion concerning lipidology, magnesium can be important for preventing cardiovascular disease as well as insulin sensitivity and diabetes .

    http://www.unimi.it/ENG/

     

    Summer Salad with Morocco Quinoa

    “If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.”

    Ingredients

    Directions

    Prep 15 m, Cook 15 m, Ready In 4 h 30 m

    1. Bring water to a boil in a pot; add white MoroccoQuinoa®. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
    2. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
    3. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

    MoroccoQuinoa® is distributed by Domaine Lion Agriculture SARL. http://domainelion.com

    Laura Violet

    The UN calls Quinoa a “supercrop”

    It has become a byword for metropolitan, health-conscious dining, but new research suggests quinoa could be destined for a far more important future.

    Scientists believe the “supercrop” could solve the problem of feeding the world’s growing population.

    The resilient seed, which was once the “mother grain” of the ancient Andean civilization, thrives in harsh environments and provides a more balanced source of nutrients than cereal.

    We already know that the quinoa plant family is incredibly resilient Professor Mark Tester, King Abdullah University of Science and Technology

    Experts have now discovered a way of manipulating the quinoa plant changing the way it matures and produces food to make the bitter seeds sweeter.

    Researchers from the King Abdullah University of Science and Technology sequenced the Chenopodium quinoa genome, creating the world’s highest quality quinoa sequence which has already yielded insights into the plant’s traits.

    Professor of Plant Science Mark Tester, who led the project team, said: “Quinoa was the staple ‘Mother Grain’ that fuelled the ancient Andean civilisations, but the crop was marginalised when the Spanish arrived in South America and has only recently been revived as a new crop of global interest.

    “This means quinoa has never been fully domesticated or bred to its full potential even though it provides a more balanced source of nutrients for humans than cereals.”

    Prof Tester and his team say there is potential for the genome sequence to modify the quinoa plant for more widespread commercial use.

    Quinoa in salad
    Quinoa has become a staple of salad-making for many CREDIT: ANDREW CROWLEY

    They say breeders could use their new genetic information to control plant size to favour shorter, stockier plants that are less likely to fall over.

    The plants can also support bigger seed heads and can be grown closer to together in large fields.

    The research saw 33 researchers from four continents use a combination of cutting-edge sequencing technologies and genetic mapping to piece together chromosomes.

    Prof Tester said: “One problem with quinoa is that the plant naturally produces bitter-tasting seeds.

    “This is due to the accumulation of chemical compounds called saponins in the seeds.

    “We’ve pinpointed one of the genes that we believe controls the production of saponins in quinoa, which would facilitate the breeding of plants without saponins to make the seeds taste sweeter.”

    He added: “We already know that the quinoa plant family is incredibly resilient.

    “It can grow in poor soils, salty soils and at high altitudes.

    “It really is a very tough plant.

    “Quinoa could provide a healthy, nutritious food source for the world using land and water that currently cannot be used, and our new genome takes us one step closer to that goal.”

    The study was published in the journal Nature.                                             CREDIT: TELEGRAPH Henry Bodkin

    Recipe : Hot and Zesty Quinoa

    quinoa,healthfood,superfood,moroccoquinoa,glutenfree,proteïn,recipe

    TOTAL TIME for this recipe : 25 min.
    MAKES: 4 servings
    Recipe ingredients
    • 1 cup water
    • 1/2 cup quinoa, rinsed
    • 1 small onion, finely chopped
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 can (10 ounces) diced tomatoes and green chilies
    • 2 tablespoons chopped marinated quartered artichoke hearts
    • 2 tablespoons grated Parmesan cheese
    Directions
    1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
    2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese. Yield: 4 servings.
    photo and recipe by Taste of Home
    For more Quinoa recipes click here.

    PUFFED Morocco Quinoa

    Rinse the quinoa and drain well.
    Put the quinoa in a dry pan and set on fire.
    Stirring leaves you dry quinoa.
    When the quinoa as well as dry you pour a little olive oil and stir through.
    Toast the quinoa in about 10 minutes until crisp and golden.
    Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
    When you hear the quinoa literally puffing you know that the quinoa is ready.
    Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.