Quinoa - (pronounced keen-wah)
The Super Grain from South America
Was a staple of the ancient Incas, who
called it “the mother grain”. It remains an
important staple in South America
cuisine, as it contains more protein than
most other grains.
Its delicious flavor makes it a great
alternative to rice or couscous as a side
dish, and can also be added to vegetables and meat as a main dish.
Quinoa cooks to a light fluffy texture, with a bit of a crunch from the grain’s
external germ, making this a wonderfully unique grain. Truly versatile, it can be
used in soups, salads, breads, puddings or as a breakfast cereal.
Most Quinoa today is produced and exported directly from Bolivia, the smallest in
population of all the South American countries.
Quinoa contains more protein than any other grain; an average of 16.2
percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14
percent for wheat. Some varieties of quinoa are more than 20 percent protein.
Quinoa's protein is of an unusually high quality. It is a complete protein, with an
essential amino acid balance close to the ideal ... similar to milk!
Quinoa's protein is high in lysine, methionine and cystine. This makes it an
excellent food to combine with, and boost the protein value of, other grains
(which are low in lysine), or soy (which is low in methionine and cystine).
Rich & Balanced Source of Nutrients.
Besides its unique protein, quinoa also provides starch, sugars, oil (high in
essential linoleic acid), fiber, minerals, and vitamins.
Easy on the Stomach Quinoa is light, tasty, and easy to digest. It is not sticky or
heavy like most other grains, and it has a delicious flavor all its own.
Quick and Simple to prepare a whole-grain dish of quinoa takes just 15 minutes.
Versatile Quinoa can be substituted for almost any grain in almost any recipe. It
looks and tastes great on its own, or in any dish from soup to salad.
Perfect for Summertime Many people eat grains...