My favourite grain

Quinoa (Pronounced Keen-wa) Quinoa is the historic companion to amaranth (I talked about amaranth last week) and its nutritional profile remarkably like amaranth. It is traditionally grown in South America; it has more usable protein than meat, contains all amino acids and is a rich source of minerals, including more usable calcium than milk. Quinoa is commonly referred to as a cereal grain, but technically it is a botanical fruit of an herb plant. It was the staple food source of the Incas who called it the ‘mother grain’. The flavour of cooked quinoa is delicate, almost bland. Quinoa is very versatile and can be served in a variety of ways: * Hot breakfast cereal * Pudding * Cold in salads * Added to soups, curries and casseroles * Sprouted Quinoa is extremely high in protein yet has virtually no cholesterol. When sprouted it contains; * Vitamins A, B6, B12, C, D, E & K * Biotin * Folic acid * Niacin * Pathothenic acid * Calcium with traces of chromium, copper, iodine, magnesium, manganese, phosphorous, potassium, selenium and zinc * All nine amino acids Sprouted quinoa is more efficient and digestible form of protein than meat, the protein in quinoa does not lead to hardening of the arteries, or cholesterol. Sprouted quinoa is cleansing to the heart and arterial systems it reduces the amount of fat in the blood and actually prevents arterial plaque. By eating sprout quinoa regularly vegans and vegetarians who are weak or lacking in areas of their diet will begin to shift their nutritional profiles. Quinoa contains more calcium than milk; therefore it helps to support the skeletal systems, bones and cartilage. Thus quinoa can serve as a protector against; * Arthritis * Bone degeneration * Calcium mal-absorption Quinoa is a warming food so it can assist in reducing damp or mucus of the liver. The liver is the main detoxifier of the body ridding it of pollutants, chemicals and other foreign agents, an organ worth looking after.