Mother Of All Grains - Quinoa

Mother Of All Grains - Quinoa

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’. Thanks to its precious nutritional properties, quinoa helped sustain the Inca army on its long march through the Andes.In a time when the term “superfood” is bandied about with alacrity, it’s worth noting that quinoa is truly deserving of that designation. It’s been said that quinoa is one of the few foods that can provide nearly all the nutrients essential for life.

1. Nutritionists refer to quinoa as a “pseudograin” (along with amaranth and buck-wheat) because it has a similar nutritional profile to true grains and is prepared and served in similar ways.

2. Although it is cooked and eaten like a grain, quinoa is technically a seed, and is related to spinach, chard and beets.

3. It grows best in mountainous regions, 10 thousand feet or more above sea level, and thrives in poor soil, thin air and extreme weather.

4. Quinoa stalks are 3 to 6 feet tall, and each plant can produce up to a cup of seeds!

5. The seeds are round, about the same size of millet or sesame seeds, and come in a rainbow of colors, from red to purple to green to yellow, but the quinoa that is most commonly found in stores is an off white color.

6. Look for quinoa in the bulk section of natural food stores, or in the organic section of conventional supermarkets.

Nutrition Benefits:

7. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa’s protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein.

8. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source.

9. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone’s diet, supplying variety as well as good nutrition.

10. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice.

11. Quinoa is also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.

12. Quinoa is rich in protein, calcium,iron,fiber, and potassium (which helps control blood pressure), and it is a good source of B vitamins and vitamin E.It’s considered a complete protein because it provides a healthy balance of all eight essential amino acids, one of the few plant foods that does so.

13. People with celiac disease and others who are sensitive to gluten, wheat, and other grass-based food products will nd quinoa useful because it is gluten-free. Quinoa contains more antioxidants than gluten-free products made with rice, corn, or potato, so incorporating quinoa our into gluten-free baked goods gives them a big nutritional boost.

14. Research has also shown that quinoa may be useful in preventing certain diseases. Because it’s rich in the antioxidant quercetin, it may be helpful in managing type-2 diabetes and associated hypertension. In one study, quinoa was shown to reverse certain adverse e ects of a high-fructose diet on lipids and glucose levels in lab animals.

15. Sprouting quinoa is easy, and it’s believed to boost some of the seed’s health benefits.Quinoa sprouts can be added to salads, sandwiches, and an array of other cold dishes. Rinse the quinoa, rubbing it between your fingers to remove any remaining saponin.