Quinoa…Gold of the Incas

By The Twirlit Team on June 1st, 2009

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Here’s something I adore—Quinoa. Pronounced KEEN-WAH and a very interesting and healthful substitution for typical rice or pasta, this “grain” is actually not a grain at all but instead, a long lost relative of leafy green vegetables like spinach and Swiss chard. Quinoa has aroused quite the hype in vegan and vegetarian cookbooks over the past three years because unlike many meatless foods it is a complete protein, meaning that it supplies all nine essential amino acids, thus making it a proud warrior to vegans everywhere.

As well as providing a great source of protein, quinoa also provides the amino acid lysine, which is essential for tissue growth and repair, as well as manganese, magnesium, iron, copper and phosphorus. Studies have shown that because this “grain” is so incredibly well endowed in the nutrient facility, it might be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. It wasn’t called the “gold of the Incas” for nothing, people!

My favorite way to eat this sacred crop is in place of rice with dinner; the red variety is especially lovely on the plate! Its so easy to prepare and only takes 12 minutes to cook…what could be better?! It certainly makes weeknight meals a flash and I love providing meals with substance and nutritional benefit to my family and guests. Sometimes I’ll jazz it up and cook the little quinoa pearls in stock or even, pineapple juice, to provide a little flair. I’ve seen many a recipe for baked goods using quinoa; everything from muffins to cookies to bread, but I haven’t gone that far yet.