Quinoa

Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.

If you want some carbohydrate which is gluten free but with high amount of protein Quinoa is the choice of grain. Quinoa or “Chenopoidun quinoa” wild is the crop grown since 6000 years in the Andea region of South America.

The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."

During the European conquest of South America quinoa was scorned by the Spanish colonists as 'food for Indians', and even actively suppressed, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead. popularity of this crop has been due to the following reason.Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

HEALTH BENEFITS OF QUINOA

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.

Quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Quinoa is a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis.

Quinoa is a very good source of manganese and a good source of copper, two minerals that serve as cofactors for the superoxide dismutase enzyme. Superoxide dismutase is an antioxidant that helps to protect the mitochondria from oxidative damage created during energy production as well as guard other cells, such as red blood cells, from injury caused by free radicals.

The popularity of this crop has been due to the following reason:

1] Quinoa is known for its high protein content (12%-18%) compare to all other grains. This simple fact remains a boon for all those vegans and vegetarians when it comes to search of protein in one's diet. It is just not regular protein but quinoa is said to contain complete protein meaning it contains nine essential amino acids. These are the same group of acids that are essential for tissue growth and repair.
2] Being a grain which is has significant amount of magnesium a mineral which is known to relax blood vessels, offers great help for all those who suffer with high blood pressure, migraines and heart conditions.
3] The American Journal of Gastroenterology reports that diet that is high in insoluble fibre such as quinoa can help women to avoid gallstones.
4] The gluten free nature of quinoa makes it an important diet for many conditions like celiac diseases, Irritable Bowel Syndrome and even Autism.
5] Quinoa can be also be beneficial for lactating mother as it has shown powers to enhance mother's milk. It is also known to be used as a baby food in folk medicine.


Quinoa recipe:

In a saucepan, add the 2 3/4 cups of chicken stock, lemon juice and 1 1/2 cups of quinoa. Bring to a boil then reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.