Quinoa

Quinoa comes from the Andean region of South America, where it has been an important food for more than 3,000 years. It is a seed rather than a true cereal, or grain and because it is generally undemanding and altitude-hardy, it can be easily cultivated in the Andes up to about 4,000 meters where other crops do not exist.

It has many benefits. Here, you have the most relevant:

- Quinoa stands up for its protein quality and content (of unusually high quality and very high in content (16% - 20%)).

It is a complete protein, with an essential amino acid balance close to the ideal (it contains all the essential amino acids for humans - the ones the human body cannot synthesize and must get from diet). No need to worry about combining quinoa with other foods to have complete proteins!

The germ of each quinoa grain explains this exceptional quality (it is larger than that of any other grain and encircles the outer surface).

- Quinoa is gluten free and an ideal food for those prone to food allergies. Common allergens include grains from the grass family such as corn and wheat. Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley or oats.

- It is also a good source of manganese and copper (both antioxidants), magnesium, iron , phosphorus, zinc, calcium and many different vitamins.

When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored.

... give it a try and add it to your shopping list!