The Perfect SuperFood - A South American Grain for Health

The Perfect SuperFood - A South American Grain for Health
Was a staple of the ancient Incas, who called it "the
mother grain". It remains an important staple in South
America cuisine, as it contains more protein than most
other grains. Its delicious flavor makes it a great
alternative to rice or couscous as a side dish, and can
also be added to vegetables and meat as a main dish.

Quinoa cooks to a light fluffy texture, with a bit of a
crunch from the grain's external germ, making this a
wonderfully unique grain. Truly versatile, it can be used
in soups, salads, breads, puddings or as a breakfast
cereal. Most Quinoa today is produced and exported directly
from the Bolivia, the smallest in population of all the
South American countries.

Quinoa contains more protein than any other grain; an
average of 16.2 percent, compared with 7.5 percent for
rice, 9.9 percent for millet, and 14 percent for wheat.
Some varieties of quinoa are more than 20 percent protein.
Quinoa's protein is of an unusually high quality. It is a
complete protein, with an essential amino acid balance
close to the ideal ... similar to milk! Quinoa's protein is
high in lysine, methionine and cystine.

This makes it an excellent food to combine with, and boost
the protein value of, other grains (which are low in
lysine), or soy (which is low in methionine and cystine).
Rich & Balanced Source of Nutrients Besides its unique
protein, quinoa also provides starch, sugars, oil (high in
essential linoleic acid), fiber, minerals, and vitamins.
Easy on the Stomach Quinoa is light, tasty, and easy to
digest. It is not sticky or heavy like most other grains,
and it has a delicious flavor all its own.

Quick and Simple to Prepare A whole-grain dish of quinoa
takes just 15 minutes. Versatile Quinoa can be substituted
for almost any grain in almost any recipe. It looks and
tastes great on its own, or in any dish from soup to salad.

Perfect for Summertime Many people eat grains only during
the colder months, but quinoa's lightness combined with its
versatility in cold dishes like salads and desserts makes
it an ideal source of good summertime nutrition.

Quinoa is 35 on the *Glycemic Index: A good source for
people with wheat and gluten related food allergies as well
as senior and diabetic diets. *(Taken from the Glycemic
Index in the book 'Eat Yourself Slim' by Michel Montignac).

1. It's a VEGETARIAN solution, a balanced-amino-acid source
of high quality protein.

2. It's a SENIOR solution, a high-iron food that raises the
hematocrit, delivers more oxygen to the brain, fights
senility.

3. It's a DIABETIC and Health Food solution, a very
low-glycemic-index cereal type food. Great served with
Fresh fruit and splenda and a little cinnamon as
replacement to oatmeal.

4. It's a TASTE SOLUTION, quite delicious. It can be made
into pilaf and cooked just like rice. In fact one way to
add more flavor to the quinoa is to roast or toast the
quinoa first in a fry pan with no oil and it makes it add a
nut like taste to the grain itself.

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Robert Adams is a Nationally Recognized Personal Trainer as
well as the Head Fitness Expert at:
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Robert also provides outstanding resource content with his
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