Quinoa: A Super Food
An ancient seed that was thought to be sacred by the Incas in South America, Quinoa (pronounced KEEN-wah) has been grown in South America for thousands of years. Most of the world's supply is grown in the Andean region of South America in Peru, Bolivia and Chile.
While it is thought of as a grain, it is actually a seed from a plant that is related to Swiss chard, beets and spinach. In fact, the leaves of the plant can be eaten but are hard to find in grocery stores in the United States. It has a delicate, nutty flavor and can be used in place of rice or couscous in most dishes.
It is also gluten free which makes it a great alternative to wheat, barley and rye for people with Celiac disease, wheat allergy and intolerance. Not only does it come in its original seed form, it is also ground into flour and is used with corn to make gluten free pasta.
How is it Prepared?
George Mateljan Foundation. The World's Healthiest Foods. www.hwfoods.com. Accessed 10/1/09.
Wikepedia - The Free Encyclopedia. en.wikipedia.org/wiki/Quinoa. Accessed 10/1/09
Savvy Vegetarian. www.savvyvegetarian.com. Accessed 10/1/09
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