Quinoa, learn about this superfood of the South Americas,and how to cook it

Quinoa, pronounced (keen-wah) was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%).

Unlike wheat or rice (which are low in lysine), it contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron.

This tiny, ancient wonder pseudo-grain is gluten free and considered easy to digest. Because of all these characteristics, it is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

I consider this to be one of the healthy foods to eat on a daily basis! It is a powerhouse of nutrition, and purchasing it allows south American farmers to live on and farm their land the way their forefathers did.

You can buy as much or as little as you need in the bulk section at whole foods or in bags at health food stores. Measure the amount you need then put it in the pot and rinse it very well. I soak it for 2 minutes then rinse it 4 or 5 times to remove the saponins (form of soap)which make untasty to birds and bugs. This protection allows it to be grown organically!

Read on for two easy healthy recipes that are cost effective too.

Amy B's recipe as follows:Quinoa salad with peas and scallions

1 c. of quinoa (may sub brown rice)1 c. of orange juice (I just use the sections of 3-4 oranges and squeeze the juice)1 c. of chicken stock or water2 t. ground cumin1/2 t. of sea salt2 t. olive oil2 cloves of garlic minced1 c. frozen peas thawed3 scallions chopped1/4 c. chopped basil4 T. chopped cilantrozest of 1 orange

Combine grain, oranges, stock, cumin and salt. Bring to boil. Reduce heat and simmer cover till all the liquid is absorbed. 15-18 minutes for quinoa and 45-50 minutes for rice. Heat oil in a saute pan and saute garlic, peas and scallions for about 2 minutes. Add pea mixture to prepared grain. Add in basil, cilantro and zest. Serve warm or cold.

I usually double this recipe. Enjoy.

I changed the recipe to accommodate what I had on hand:

2 c. of quinoa (may sub brown rice)3 oranges peeled and cut into small sections2c. of vegetable stock2 t. ground cumin1t Garam Masala (spice section)1 t. of sea salt4 t. olive oil1T butter4 cloves of garlic minced2 c. frozen peas thawed6 scallions chopped

Combine grain, oranges, stock, cumin and salt. Bring to boil. Reduce heat and simmer 20 minutes, covered until all the liquid is absorbed. Heat oil in a saute pan and saute garlic, peas and scallions for about 2 minutes. Add pea mixture to prepared grain mixture. Serve warm or cold.

I had a big bowl of this after class today and felt surprisingly full! Some fresh strawberries and a little bit of spinach chapati too make for a great heart healthy lunch.

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