Quinoa was called the "mother grain" by the Incas (chisiya mama). Now, as people in the rest of the world learn more about Quinoa, they're discovering that its ancient nickname was well deserved - Quinoa is indeed a nutritional powerhouse.
Quinoa's protein content, about 16 percent, is higher than that of any other grain. Wheat also has a high protein content, about 14 percent, but the protein in wheat and most other grains is lacking in the amino acid lysine, which Quinoa has in abundance. In fact, the amino acid composition in Quinoa is almost perfect. The World Health Organization has judged the protein in Quinoa to be as complete as that in milk. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins.
A 3-year prospective study of 229 postmenopausal women with cardiovascular disease, published in the July 2005 issue of the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced:
* Slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows.
* Less progression in stenosis, the narrowing of the diameter of arterial passageways.
- Add 1 cup of quinoa plus 2 cups water to a pot that holds approximately 1 1/2 quarts.
- Bring to a boil Reduce heat to simmer.
- Cover and cook 10-15 minutes.
- Turn off heat for last minutes and allow grains to absorb moisture for a while
- Stir, add your favorite seasonings, or cool to use with salad at a later time.
If you would like to learn how to grow Quinoa, please visit this link.
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