Quinoa (KEEN-wah) is not a true grain, but the seed of a leafy vegetable. The Incas considered it sacred, calling it the chisaya mama "or mother of all grains," and the emperor sowed the first seeds of each season using golden implements. In the 1980s, two Americans, learning of its nutritional benefits, began cultivating it in Colorado. Quinoa has a low gluten content, making it an ideal grain for those who are gluten intolerant.
- rich in high-quality protein, even more than oats
- contains high levels of all 9 essential amino acids, especially lysine
- good source of iron to protect against anemia, especially important for women
- high riboflavin content cuts frequency of migrane occurrence