Giving ancient grains a new look
Quinoa
What is it? Technically a seed, gluten-free quinoa was a staple food for ancient Incans, who referred to quinoa as “the mother grain.”
Nutrition: Many consider quinoa a complete protein because it contains all of the essential amino acids, protein building blocks that the body can’t make. Recent research found that after eating 50 grams quinoa daily for six weeks, people with celiac disease experienced improved intestinal tract health and decreased total cholesterol.
Cook: Add 1 cup well-rinsed quinoa to 2 cups boiling water; cover, and simmer for 10–15 minutes, until all water is absorbed.
Did you know: Quinoa is one of the few crops that survive at high altitudes, from 10,000 to 20,000 feet above sea level.