Quinoa

Quinoa is a grain-like crop grown primarily for its seeds. It originated in the [|Andes Mountain region of South America] 4,000-5,000 years ago. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. An interesting fact – The Incans held quinoa to be a sacred crop, and called it [|“the mother of all grains.”] But it wasn’t just useful a long time ago. Today quinoa is appreciated for its nutritional value because it is VERY high in protein, which makes it a healthy choice. Quinoa is easy on the stomach, convenient to prepare, and it contains a rich and balanced source of nutrients. There are many [|benefits] of eating quinoa. Peru, Bolivia, and Ecuador are the world’s top producers of this crop. When cooked, quinoa has a light, fluffy texture, kind of like white rice. It can also be eaten as a dry product (tastes similar to corn flakes.) Commonly, people mix it with honey, almonds, or berries for a high-protein breakfast.

[|Here] is a video (in Spanish! but you can see the crop in real life)...

[|gluten free quinoa]

Anna Mukamal, B Block