Food for thought: Quinoa

Quinoa: Grain-like; origin is ancient Andean. It’s called “Chsaya Mama”, meaning mother of all grains by the Incas tribe. High in protein, it’s a wonderful choice for vegetarians and vegans. Quinoa is a great source of fiber. It’s high in magnesium, iron and phosphorus. It is also gluten free with a balanced set of amino acids. Wash off and rinse grains to remove the saponin (soapy cover), pressure cook until soft and mushy. Quinoa can be used as a cereal for breakfast. Add milk, honey with blueberries / strawberries or almonds to compliment. It’s a good nutritional alternative to white rice or couscous.