By Donna V. Scaglione
Looking for a high-protein, big-on-nutrition super food that allows you to get creative in the kitchen? Cook up some creamy quinoa. This nutty-tasting, slightly crunchy, grain-like food was a favorite of the Incas, and it has been gaining popularity in the United States during the past 10 to 15 years.
It packs a powerful protein punch and is a versatile substitute for pasta and rice dishes. And with its fiber content and phytochemicals, it’s a formidable ally in the fight against cancer, heart disease, and diabetes.
1. Unique treat
Quinoa, pronounced “KEEN-wah,” is fairly new to the United States, but has been cultivated and enjoyed in the Andes Mountains in Peru, Chile, and Bolivia for more than 5,000 years. Native Indians there considered it a sacred staple and called it the “mother seed.”
While it has grain-like qualities and is often referred to and used as a grain, quinoa is actually a fruit of a plant related to beets, spinach, and Swiss chard. Quinoa is sold in health-food stores and is becoming more widely available in grocery stores, says the American Dietetic Association.
