Quinoa plants

Quinoa (pronounced: kinwa), is considered to be a “Super Food” and for good reason, it is high in protein coming in at 13 to 20 percent, making it an excellent choice for vegetarians and vegans. Quinoa is most commonly considered a grain but is actually a seed that is a relative of leafy green vegetables like spinach and Swiss chard. It has a light fluffy texture and nutty taste.  Quinoa is a recently rediscovered ancient “grain” once considered “the gold of the Incas.”  While relatively new to the United States, quinoa has been cultivated in the Andean mountain regions of Peru, Chile, and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the “mother seed.”

Unlike wheat or rice, which are low in lysine, quinoa contains a balanced set of essential amino acids, making it a complete protein source.  It is a good source of fiber and phosphorus and is high in magnesium and iron.  It is wheat and gluten-free and easy to digest.  On top of all the great news, quinoa is easy to cook.  So simmer up a few cups, store it in the fridge and add it to soups, salads, or just serve as a quick side dish, as you would rice.
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