An ancient grain recently came back into use again. This grain, called quinoa, was used by the Incas as a staple diet for strength and energy.
They called it “gold” because it was so good, and therefore precious in their eyes. It gives great strength and stamina. When analysing this grain it is obvious why there are so many benefits, as it is packed with good quality protein.
The protein is a complete protein, which means it has all of the nine essential amino acids that make up a protein. On closer examination it has higher quantities of essential nutrients than most foods. For example, it has an abundance of an amino acid called lysine which is used in your body all the time for tissue repair and building.
This “new” grain is so high in manganese as well as magnesium, iron, copper and phosphorous that it will be perfect for anyone who suffers from migraine headaches, diabetes and atherosclerosis. Quinoa also has an abundance of a vital vitamin called riboflavin, or vitamin B2, shown to help migraine sufferers. Most importantly, though, it improves energy metabolism in the brain and muscle cells.
The list of benefits for high blood pressure, diabetes, gallstones, and general prevention is long and complicated; you will need to do more research to find out the specifics. The amazing thing is that this “new” grain can now be purchased at your local health store.
You should purchase quinoa without any moisture. You can see this through the packaging. This will affect how long it will last. The manufacturer usually washes the saponin off the seeds, but a good wash will ensure that there is no excess saponin residue left before you start cooking.
Simply put it in a pot with one part grain and two parts water and you will see how it swells and changes in less than fifteen minutes, which is enough time for it to be cooked. Here are a few ideas for how to serve it. Once you have cooked your quinoa, you can eat it chilled with additional ingredients of your choice to make a salad. This lovely salad you can also season to your own taste. You can also cooked quinoa as a porridge for breakfast. For a twist on your favourite pasta recipe, use noodles made from quinoa. Sprouted quinoa can be used in salads and sandwiches just like you do with alfalfa sprouts. Add quinoa to your favourite vegetable soups. Ground quinoa flour can be added to cookie or muffin recipes as well.
Source: WHFoods.com
Images: Biodiversityexplorer.org
