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Quinoa: Mother of All Grains... PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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quinoa1quinoa2Quinoa (pronounced keen-wah) is the super food of the Andes Mountains, where the natives there have celebrated the seed for thousands of years. Pre-Colombian Incas called quinoa, chisaya mama, or the “mother grain,” and planted it during rituals where they used golden tools.  It’s easy to see why. Quinoa’s balanced value of amino acids makes it a complete protein, so it’s great for vegans and vegetarians. It’s high in minerals and fiber, gluten-free, and easy to digest—quinoa even has prebiotic properties; it feeds the beneficial bacteria in your digestive tract so the vitamins and minerals are better absorbed.  Quinoa is prepared like rice, and there isn’t a time of day when it isn’t appropriate. In the morning, mix it with nuts, berries, or even yogurt, and for lunch or dinner, add veggies, put it into soup, or try it in a burrito.

 
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