Quinoa (pronounced Keen- Wah), originated from the Andean region of South America and has been one of the primary foods of the Inca Indians for more than 6,000 years. They called it ‘chisaya mama’ or the mother of all grains. Quinoa is the seed of a leafy plant related to spinach. Quinoa is a source of all the essential amino acids, an excellent source of protein, one of the best sources in the vegetable kingdom and contains lysine, an amino acid which helps the body to produce and process protein. A great source of B vitamins, folic acid and Vitamin E. It contains high levels of riboflavin, potassium and trace elements zinc, copper, magnesium and manganese.
Quinoa is excellent for those following a wheat and gluten free diet and may be substituted for almost any other grain. The seeds are covered with saponins which have a bitter taste naturally repelling insects and birds. Therefore Quinoa needs to be washed thoroughly before use, although the grain bought in packets may have been pre washed and the saponins removed. This grain is light for digestion and ideal for those convalescing or after a detoxification therapy such as Panchakarma. It may also be used for breakfast and is idea as a cold salad or in a casserole.
Health and Well Being using Ancient Indian Herbs and Healing
