Quinoa is a seed that, if not harvested, will sprout a leafy vegetable. While the leaves can be eaten, quinoa is primarily grown for the seeds. Gluten-free, and easy to digest, quinoa has all the goods that grains and seeds are supposed to have (dietary fiber and so on). The real kicker though? Quinoa has the highest protein levels (up to 20%) of all the cereals — pseudo or otherwise. Source… cookthink.com
The Mother Grain
Quinoa or quinua (Chenopodium quinoa Willd.) is native to the Andes Mountains of Bolivia, Chile, and Peru. This crop (pronounced KEEN-WAH), has been called 41 vegetable caviar” or Inca rice, and has been eaten continuously for 5,000 years by people who live on the mountain plateaus and in the valleys of Peru, Bolivia, Ecuador, and Chile. Quinua means “mother grain” in the Inca language. This crop was a staple food of the Inca people and remains an important food crop for their descendants, the Quechua and Aymara peoples who live in rural regions.
Quinoa is a highly nutritious food. The nutritional quality of this crop has been compared to that of dried whole milk by the Food and Agriculture Organization (FAO) of the United Nations. The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains (Table 1). Quinoa is higher in lysine than wheat, and the amino acid content of quinoa seed is considered well-balanced for human and animal nutrition. Source… Purdue University