What is quinoa {keen-wa)?
Quinoa is a seed grain that was a staple food of the Incas in South America. The majority of it is grown at high altitude in the mountains of Ecuador, Bolivia and Peru. It’s the only vegetable source of protein recognized as complete with all the essential amino acids needed for growth and development. It’s also a good source of iron, zinc, magnesium, phosphorus, vitamins B6 and E, and can be an excellent source of fiber. It cooks in 15 minutes and can be used like rice or couscous in salads, stews, soup, stir- fries, pilafs, or as a cereal. Quinoa is gluten free. The flour is an excellent substitute for wheat flour in quick breads or baked goods that don’t use yeast like cakes or cookies.
