Eat Quinoa

A friend of mine introduced "Quinoa" to me (pronounced "kinwa"). It is an ancient grain-like food high in protein, fiber, magnesium and iron and is gluten-free. You cook it like rice and can eat it plain, make a salad with it or add it to foods you are already eating. For example, you can add Quinoa to tuna fish or a ton of other foods. You can buy Quinoa at Whole Foods or in most organic sections of grocery stores.

Here is some more information on Quinoa:
Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.

Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the crop to be sacred, referred to quinoa as "chisaya mama" or "mother of all grains," and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements."

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

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