Health Benefits Of Quinoa, ‘Mother’ Of All Grains

With one of the highest protein contents of plant based foods and containing all the essential amino acids, the benefits of Quinoa are especially helpful to those on a plant based diet.

It is high in magnesium and iron and a good source of calcium and potassium. It is naturally gluten free. Sprouting can enhance the nutritional qualities of Quinoa and make it easier to digest. Because of all the nutritional characteristics the benefits of quinoa, are being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied space flights.

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How do I use Quinoa?

While it looks a bit like rice, it has a richer, heartier flavor and crunchier texture. Preparation is similar to rice, although you can soak and sprout Quinoa if you prefer it raw. It can be used as a rice substitute, in salads or in many other ways. Try it in a gluten free pizza base, or even in baking or breakfast cereal substitute.

Quinoa Recipes

What is Quinoa?

Quinoa (pronounced KEEN -wah) is related to beets, chard and spinach and is not technically a grain, but usually referred to as one as it a similar nutrient profile and is used in a similar way. True grains are the fruit from grasses, whereas Quinoa is a seed from a broadleaf plant.

Quinoa was first domesticated by the Andean peoples about 3000 years ago. It was a sacred crop to the Incas and was referred to as Chisaya Mama, or “the mother of all grains”. During the Spanish conquest of South America the colonists scorned Quinoa, calling it “food for Indians” and destroyed the Quinoa fields to undermine the Inca culture. The Inca’s were forbidden to cultivate it and were forced to grow wheat instead.