Quinoa - Mother Grain of the Incas

Have you been eating quinoa recently? If not, do not worry, it is a new food on the block and it is getting more and more popular in the US. Cooked quinoa is delicious and extremely versatile because it may be used in the place of almost any other grain, including rice, to make everything from appetizers to desserts. You can even substitute it in your favorite recipe for rice pudding!

A recently rediscovered ancient "grain" native to Central America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered “the gold of the Aztecs.”

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).
Quinoa is an excellent source of protein and slow-releasing carbohydrate. It is an ideal food for bodybuilders, athletes and people who want to loose weight.