Super-Seed of the Incas
Quinoa (pronounced “keen-wah”)—the staple food of the ancient Incas— is not a grain, but actually a seed related to the spinach family. Oh, if Popeye only knew! Quinoa sports all kinds of superfood qualities—this little seed is full of high-quality protein (containing all 9 essential amino acids) and contains more calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc than wheat, barley and corn. Studies have shown quinoa to support a healthy cardio-vascular system, enhance weight loss and help fight diabetes, breast cancer and aging.
Cooked quinoa is light, fluffy and a bit crunchy, with a subtle sweet flavor. It cooks and tastes like a grain, making it an excellent gluten-free replacement for grains that feed candida or are difficult to digest. Quinoa is versatile and makes a great breakfast cereal, a tasty protein dish with vegetables or even a cold salad with fruit. Wash quinoa well before cooking and cook some up in just minutes. Move over ordinary grains—quinoa is the new quantum, cool superfood of champions!
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