If you haven’t tried Quinoa yet, put in on your shopping list!
Pronounced keen-way, ancient Incas considered quinoa sacred and referred to it as “the mother of all grains” – but it is actually a fruit. Unlike other grains like wheat or rice, quinoa has a balanced set of essential amino acids and is a complete protein. It is especially high in lysine, an amino acid that most grains lack. Quinoa is also high in phosphorous, calcium, iron, vitamin E, assorted B vitamins and fiber.
Quinoa can be cooked like rice, using 1 cup of the grain to 2 cups of water. We sauté vegetables and combine with quinoa. You can also throw raw quinoa into soups to thicken or use cooked quinoa under chili or as you would in a rice dish. Quinoa flours and pastas are also available.