Quinoa (keen-wah) is a gluten-free seed that is healthy and safe for people with gluten intolerance. It is mis-categorized as a grain but is actually a highly nutritious seed. Quinoa was considered a gift from the gods and the mother of all seeds by the Incas. It was their chief source of nutrition and dates back to 3000 B.C. in the South American Andes region.
Quinoa is high in protein and complete with all 8 essential amino acids. The balance of amino acids makes it an excellent super-food for humans and animals.
Quinoa is higher in lysine than wheat and is an amino acid that is scarce in the vegetable kingdom. Lysine enhances the synthesis of enzymes, hormones and amino acids. Lysine also helps to reduce or prevent shingles, herpes and cold sores. Quinoa is also higher in the amino acids cystine and methionine-amino acids which most grains are very low in.
The mineral content of quinoa is rich and beneficial to human nutrition. It is higher in calcium, magnesium, phosphorous, potassium, copper, manganese and zinc than wheat, corn and barely. Quinoa is quite high in iron as 1/2 cup contains 8mg and also a high 5g of fiber.
Quinoa contains vitamin E and many B vitamins along with the protein albumin, that is found in egg whites, blood serum and many animal and plant tissues. It is an excellent substitute for gluten intolerant people or just a great addition to anyone's diet.
Quinoa flour is perfect for baking many foods that you would make with wheat flour. Quinoa makes a good, nutritious and fiberous hot cereal. Add 1 cup of it to 2 cups of water and boil for 15 minutes.
You can find quinoa in most health food stores and some grocery stores like Trader Joes. It costs more that wheat or corn, but is worth the higher price when you consider the health benefits.
You can also buy quinoa pasta to make delicious pasta recipes. See link below.
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