Quinoa: Nutritious Mother Grain of the Incas
Sharon Palmer, R.D.
The Folklore.
Known in the Inca language as the "mother grain," quinoa (keen-wah) sustained the people of the Andes mountains of
The Facts.
Quinoa thrives in cold, high elevations like the Andes; here, it's cultivated successfully in
The Findings.
Quinoa offers all the health benefits attributed to whole grains, including reduced risk of stroke, heart disease, type 2 diabetes and certain types of cancer. An in vitro study published in the
The Finer Points.
With its delicate, nutty flavor and fluffy, crunchy texture, quinoa is a very versatile food. Substitute it for rice, pasta or grains in your favorite dishes. To cook quinoa, wash the seeds, combine two parts liquid to one part seeds in a saucepan, cover, and simmer for about 15 minutes. Toss cooked quinoa with vinaigrette and fresh vegetables in a salad, stir it into vegetable soups, mix it into a pilaf with broth and herbs, top it with pasta sauce, or boil it with nuts and dried fruit for a breakfast porridge. Quinoa flour can be used in baked goods as a gluten-free flour alternative. Discover for yourself the nutrition power of this delicious mother grain.
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