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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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

    Veggie-Quinoa Soup

                                                                                                                      ACTIVE TIME 45 mins. TOTAL TIME 55 mins.

    YIELD Serves 8 (serving size: 1 1/3 cups).

    Ingredients
    • 1 cup uncooked quinoa
    • 2 tablespoons olive oil
    • 1/4 cup diced white onion
    • 1/4 cup diced carrot
    • 1/4 cup diced red bell pepper
    • 4 garlic cloves, sliced
    • 1 teaspoon fresh rosemary, minced
    • 3/4 teaspoon ground cumin
    • 6 cups unsalted chicken stock
    • 1/4 cup diced russet potato
    • 1/4 cup diced peeled sweet potato
    • 1/4 cup diced peeled celery root
    • 1/2 cup diced zucchini
    • 1/2 cup thinly sliced Brussels sprouts
    • 1/4 cup roughly chopped fresh flat-leaf parsley
    • 1 teaspoon kosher salt

    How to Make It                                                                                                                Preheat oven to 325°F.

    1. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
    2. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.
    Product availability and info ; Email to domainelion@gmail.com or Whats-app, call 00212 6 5259 1798
    Photo: Greg Dupree; Styling: Ginny Branch Stelling