Have You Tried this Supergrain Yet?

By HelloLife

What docouscous, cranberries, spinach, and cocoa have in common? They all contain rare amounts of some of the best vitamins, minerals, trace elements the earth provides. This has rightfully earned them a status of 'super foods'. This article will go into detail on one particular 'super food' with an interesting history and a rewarding future.

Probably one of the world's most perfect foods, it stands on its own as a super grain, and is known as 'quinoa' (pronounced 'keen-wah'). Although it's generally referred to as a 'grain', indigenous to the Andes, quinoa is actually a vegetable, and composes a cornerstone in South American Indian culture and cuisine. The reason? Because its health benefits are staggering. Ancient Incans were known to revere quinoa as a sort of divine crop that was used to speed healing and treat broken bones, tuberculosis and liver problems. Even regarding religion, quinoa had its place; the emperor-god in Incan rituals would sow the first seeds into the earth each year with his golden planting stick, the taquiza. Sprouting from high native trees, thousands of those seeds are cultivated to produce what we now know as quinoa.

After a period of suppression from Spanish conquistadors, stores everywhere now sell boxes of ready-to-cook quinoa and quinoa products, such as quinoa flour. Another reason for its popularity? It's extremely easy and quick to cook. Just vigorously rinse the little seeds in some cool water to remove leftover 'saponins' (a bitter coating that protects the seeds from birds and the sun) and boil one cup of the seeds in two cups of water. Cover and simmer for twenty minutes, and you're good to go. Once they're light and fluffy, they're ready to serve.

For additional health benefits and easier digestion, you can even sprout the quinoa overnight--just soak in water, cover and leave in your refrigerator until tiny tails start to form on the end of each seed. Rinse again, and you're ready to cook or even eat raw. Sprouted quinoa takes an even shorter amount of time to cook - after just a few minutes, the quinoa should turn clear and you'll know it's ready.

Cold or warm, quinoa goes well with all kinds of flavors; you can also add veggies, fruits or meats for a wholesome meal. How wholesome? Quinoa carries every amino acid including the rare lysine, which is crucial to tissue growth. All those amino acids add up to 12-18% protein by weight. That's the best supply of protein you can find; and even better, the human body can digest 90% of the protein quinoa contains: that's better than the content in milk. Fatty acids, vitamins, minerals, fiber, complex carbohydrates--quinoa has it all. Here's a brief list of the rest of what quinoa has to offer:

Calcium
Manganese
Magnesium
Vitamin B complex
Vitamin E
Vitamin A
Iron
Copper
Potassium
Phosphorus
More trace elements you'd never find in other grains

And one more thing: it's also gluten free!

Quinoa has been scientifically shown to help with migraines, cardiovascular health, protection of cells against free radical damage, breast cancer, colon cancer, childhood asthma, gallstone prevention, and type 2 diabetes. Listed currently among the "10 Things You Need to Eat" by Dave Lieberman, quinoa has definitely raised the standard of good eating. Love quinoa? Yes, absolutely. Think about the benefits and judge for yourself. You can find the food in any store--in different colors and flavors too--perfect for breakfast or dessert as well as your standard lunch or dinner.

But here's the thing: none of that will matter if you don't get yourself to that store and try it out. Give the South American crop called the 'supergrain' a shot and see how you like it.

Sources: http://whfoods.com http://nafwa.org http://huffingtonpost.com