Natural Cook Studio of Bend

Pronounced “keen-wah”. Quinoa was first cultivated in South America eight thousand years ago. It was of great nutritional importance in pre-Columbian Andean civilizations, the Incas called it their mother grain. This “grain like” seed is actually part of the goose foot family and is not a true cereal grain but is used like one. Its popularity declined, but it looks to me like it’s coming back and for good reasons.

The United Nations World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain, being equal to milk in protein quality, with more calcium. The germ is said to be equivalent to the yolk of an egg. Quinoa is a complete protein, and is a rich source of lysine, iron, phosphorus, magnesium, varied vitamins, and of course the all needed fiber. This ancient little power house has so much going for it but for me the magnesium is brought to my healing attention.  Quinoa is a good source of magnesium, and more and more people are being told to supplement this nutrient. Why? Magnesium is a mineral that acts as a co-factor for more than 300 enzymes, and is a big player in the body’s ability to relax blood vessels, which helps prevent constrictions. The Constriction of blood vessels are known to affect many health issues such as migraines, hypertension and heart arrhythmias. One of the enzymatic factors has been found to be important in the body’s use of glucose and insulin secretion.   The germ of a grains is where the bulk of it’s nutrient are held, in most grains it is a little more than a speck, but quinoa’s germ completely surrounds the rest of the seed, which might explain why it is such a nutritional power house.  Quinoa is allowed on almost all elimination diets, which means it is an easily digested food with little know allergens, but it does contain oxalates which some are sensitive to.

High in protein, low in fat, quick and easy to prepare, easy to digest, inexpensive to purchase… this list could go on and on. No wonder Quinoa’s popularity is resurfacing.To the cook: Quinoa kernels have a waxy protective coating called saponins which will leave quinoa bitter unless it is washed before cooking.  I like to cook this grain in a fruity tea and mix it into my salads.