Quinoa

Looking for additional protein in your diet? Forget meat or protein shakes; quinoa (pronounced keen-wa) contains more protein than any other grain. Termed a “supergrain” by nutritionists and food gurus, quinoa is derived from the seed of a plant that is related to spinach. A main staple of the ancient Inca diet, quinoa has just recently made its debut in North America.

Quinoa’s secret is that it contains an amino acid called lysine, which is lacking in most grains; lysine makes quinoa a complete protein. In addition to the protein you’ll receive (the World Health Organization equates the protein levels in quinoa to the amount found in milk), you’ll also get your daily doses of vitamin B6, thiamin, niacin, potassium, and riboflavin. Furthermore, quinoa is a great source of copper, zinc, magnesium, and folate.

The best way to consume quinoa is to toast the seeds in a dry skillet (after rinsing them thoroughly). Toasted quinoa can then be combined with oil, spices and water to create a pilaf-type dish. Incorporate fruit, nuts, cheese or fresh herbs into the pilaf to create a whole, well-balanced meal. Cooked quinoa can also be added to soups, stir-fries, casseroles or stews, and cold cooked quinoa is a great addition to salads.

Although quinoa has been around for centuries, it is relatively new to North America; therefore, it is more costly than other grains. However, it tends to triple in size after cooking, so you will get your money’s worth.

Find healthy recipes using Quinoa at BeatingStrong.com.