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Qunioa (keen-wah) is a Wheat and Gluten Free grain revered by its native Peruvians as “The Mother Grain” because of its vast nutritional value, great taste, and ability to grow under extreme circumstances. The ancient Incans mastered the cultivation of this grain and Quinoa became the dietary staple that is still today. Quinoa is high in amino acids, especially lysine which is not found in many foods, and minerals including high levels of iron. This grain can be eaten whole, ground into flour, and is great as a pasta. It is an excellent substitute for rice and potatoes. Make Quinoa your whole grain carbohydrate, for your body converts all its carbs into usable energy, thus giving you not only a nutritious grain that tastes great but giving you needed energy as well!
Appeared in the August/September 2007 issue of Innerchange.
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