The Coolest Name of Any Food...Quinoa

Quinoa is a grain like cereal that is know for it's edible seeds, it is most related species-wise to the beet, spinach or tumbleweed.  Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago. Quinoa was of great nutritional importance in Inca civilizations, secondary only to the potato.  In modern times quinoa is noted for great nutritional value, as it very high in protein. The seeds have so much protein  that it can be a complete source of one's daily protein. Furthermore, it is a good source of dietary fiber (gluten free) and high magnesium and iron. If you remember my previous article on, "Ok, Milk What's Your Deal", we talked about quinoa being an excellent source of calcium for people who are vegans or lactose sensitive. There are many great preparation of quinoa, you can swap it in for the boring rice or potato dish. All you have to do is simply boil it until the seeds are soft and add some salt if you like the natural way. I prefer to make my quinoa into a main dish, boil until seeds are soft and fluffy, add marinated artichoke hearts, sundries tomatoes, olive oil, and cucumbers. Season as needed and you have a healthy vegetarian dish.