Pale Quinoa (Left) -- Red Quinoa (Right)
Quinoa is an ancient, nutritious food that has been cultivated for more than 5000 years.
Quinoa pronunciation is keen-wah. It is a whole grain that has been classified by the National Academy of Science as one of the best sources of protein in the vegetable realm.
For example, lysine, an essential amino acid that is deficient in many grain crops, is found in quinoa approaching the nutrition standards set for human by the Food and Agriculture Organization of the United Nations (FAO).
Quinoa grain has various colors. With the richness in protein (12-18%), ease of use, versatility in preparation, and potential for greatly increased yields in controlled environments, quinoa is being considered/used as a new crop for NASA astronauts.
Though often thought of as a grain, quinoa is really a tiny seed related to a family of greens, like spinach, beets and chard, but has unusual qualities. It is lower in carbohydrates than other grains, and contains all the amino acids to make a complete protein.
It is also a good source of vitamins and minerals, such as iron, magnesium, calcium, copper and phosphorous. The fiber, antioxidants, and valuable phytonutrients it contains make it more welcome on the dining table.
Here are some of the facts concerning quinoa garin:
I like to add quinoa to my cooking because it is as simple to prepare as rice. I use it in various ways to enjoy its health benefits. It is very easy to be blended in rice, soups, salads and stews.
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