Quinoa - pronounced - KEEN-wah
Botanical Name: Chenopodium quinoa

Although quinoa has just begun gaining popularity in the American market in recent years, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in Peruvian cuisine as well as other areas of South American.

The minuscule tan or yellow bead shaped quinoa seeds look like small flattened spheres measuring a mere 1.5 to 2 mm in diameter is considered a "super grain," containing more protein and iron than any other grain. Quinoa, though technically a botanical fruit in the herb category, has traditionally been considered a valuable member of the grain family, and is also prepared as a grain in cooking; one part grain to two parts water. The seeds turn into tiny spirals when cooked and have a slightly crunchy texture. Although its' flavor is delicate, almost bland, and has been compared to that of Couscous and hominy grits, Quinoa is a suitable ingredient to combine with a grand variety of ingredients to make dishes for breakfast, lunch or dinner. 

It is said that the leaves of the quinoa plant can also be eaten, but so far I have not found any recipes calling for the leaves, nor have I seen anywhere that sells said leaves.

Quinoa, is naturally coated with a bitter-tasting substance called saponin which also happens to be a natural bug repellent, but once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley. It is also an excellent substitute for those who are wheat intolerant.

It is considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. 

Because Quinoa is so light it was much easier to transport large quantities from place to place without being a heavy burden high in the Andes Mountains.

Quinoa is available packaged as a grain, ground into flour and in several forms of pasta, and can be found in most health-food stores and some supermarkets.
   

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Nutritional Analysis
1/2 cup dry, 3.5 oz.

Calories: 374
Protein: 13 grams
Carbohydrates: 69 grams
Fat: 6 grams
Cholesterol: 0 mg
Sodium: 21 mg
Vitamin B6: 0.2 mg
Vitamin B12: 0 mg
Folacin: 49 mcg
Niacin: 3 mg
Riboflavin: 0.4 mg
Thiamin: 0.2 mg
Copper: 0.8 mg
Iron: 9 mg
Magnesium: 210 mg
Manganese: 2.3 mg
Phosphorus: 410 mg
Potassium: 740 mg
Zinc: 3 mg
Saturated Fat: less than 1 gram