white, red and black quinoa grain

Quinoa is an ancient food–the Incas are said to have called it “The Mother Grain”. While many think of quinoa as a grain, it’s actually closer related to spinach, beets, and chard. When you cook quinoa, you are actually cooking seeds.

It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest or feed candida (a systemic fungal infection).

Quinoa comes in over 120 varieties, but the most common ones are white, red, and black.

With a slightly nutty but fairly bland flavor, quinoa is like rice in that it is a gluten-free dish that is well suited to pairing with other food flavors.

Some of the nutrients in quinoa include:

  • Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
  • Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
  • Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
  • Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Quinoa is especially easy to cook and can be enjoyed year-round because it’s versatile and light. You can use it in warming winter soups or refreshing summer salads.

Make sure you rinse your quinoa and use correct water ratio while cooking.

Quinoa can be your superfood: regulating your blood sugar, enhancing elimination, and keeping your heart healthy. Add this “mother grain” to your diet and enjoy the health benefits of quinoa, just like the Incas did thousands of years ago.