Created by Elizabeth Miller (U of G) and Edited by Quinta
Fall is here, and with it comes easy access to all the delicious foods that the season brings. This season’s harvest provides us with a wide array of nutrient packed super-foods, full of disease preventing and health promoting properties. Our quinoa harvest here in Ontario goes from the end of August to October, depending on location, equipment capabilities, and of course, the weather! While quinoa is botanically related to chard, spinach, and beets, contrary to popular belief, it is not considered a grain, but is actually classified as a pseudo-cereal or a non-grass cereal. Quinoa is the most complete protein in the plant kingdom, meaning it provides all of the essential amino acids in a healthy balance. Most quinoa varieties that are available on the market, imported from South America, contain 12-16% protein. Our Quinta Quinoa, grown and processed in Ontario, is made up of 20% protein (10 grams of protein per 50 gram serving), which is the highest we have seen on the market to date! We believe this is due to a combination of our special variety, agronomic best practices, rich Ontario soils and unique climate. Quinoa is also packed with an array of other nutrients including: antioxidants, soluble fiber, magnesium, potassium, folate, iron, zinc, manganese and phosphorus.
Quinoa originates from South America, mainly Peru and Bolivia. Quinta Quinoa is our variety of seed that has undergone natural selection and natural breeding in order to adapt to Ontario’s soil and climate. Our company partners with local Ontario producers to trial the crop on their land, with the goal of commercial production from their land over the next 1-3 years. All of the quinoa produced in Ontario is also processed locally. Therefore our business model promotes our local farmers and aids in the reduction of our carbon footprint. We are currently working towards our first retail sale of our Quinta Quinoa seed.
In addition to supporting local farmers and reducing our carbon footprint, eating locally can also provide us with optimally nutritious foods as demonstrated with the high quality and purity of Quinta Quinoa. When we eat locally, our foods are spending less time being shipped or in storage, resulting in fewer vitamins, minerals and other nutrients being lost.
Each season brings us a new array of super-foods that can be combined for nutrient packed meals. Fall items such as apples, squash, sweet potatoes, pumpkin, kale and Swiss chard are all super-foods that palatably compliment quinoa in recipes. Each of these foods possess their own nutrient redeeming qualities including:
- High levels of antioxidants and fiber in apples
- Excellent Vitamin A and C content in squash and sweet potatoes
- Potassium and B-Vitamins in pumpkin
- Vitamins A, B, C, E, K, iron, magnesium, and calcium in kale and Swiss-chard
Quinoa has a subtle nutty taste, but overall is very its taste is very mild, making it a versatile food to combine with many ingredients, including the foods above. Try using quinoa this fall to compliment your regular recipes and add a nutritious and delicious touch!
References
Fall foods that fight cancer. (2013, Fall). American Institute for Cancer Research Newsletter, (121), 6+. Retrieved from http://go.galegroup.com.subzero.lib.uoguelph.ca/ps/i.do?id=GALE%7CA376391445&v=2.1&u=guel77241&it=r&p=AONE&sw=w&asid=767ed2a3a0dde134ac446bc14ef08f1f
Feldman, M., & Null, G. (2011, December). The health-boosting properties of super foods. Townsend Letter, (341), 62+. Retrieved from http://go.galegroup.com.subzero.lib.uoguelph.ca/ps/i.do?id=GALE%7CA274795903&v=2.1&u=guel77241&it=r&p=AONE&sw=w&asid=4cd6ed46044fcd2437cc0758d34ac0ec
Fresh fruit and vegetable availability guide. Retrieved from http://www.harvestontario.com/seasonal.php
Macdiarmid, J. I. (2014). Seasonality and dietary requirements: Will eating seasonal food contribute to health and environmental sustainability? Proceedings of the Nutrition Society, 73(3), 368-375. doi:10.1017/S0029665113003753
Quinoa 2013 international year: Nutritional value. Retrieved from http://www.fao.org/quinoa-2013/what-is-quinoa/nutritional-value/en/
Salatin, J. (2012, June-July). Supporting farmers, eating local food: Folks, it ain’t normal to rely on unsustainable, inhumane industrial food. It’s time to return to normal, seasonal eating and time-tested farming methods. Mother Earth News, (252), 34+. Retrieved from http://go.galegroup.com.subzero.lib.uoguelph.ca/ps/i.do?id=GALE%7CA294073276&v=2.1&u=guel77241&it=r&p=AONE&sw=w&asid=4efaa68789458a2f3f5db73c38b0a863
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