Quinoa

Botanical Name: Chenopodium quinoa

Description: Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Quinoa is an excellent source of magnesium and manganese, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis. And if you are prone to migraines, try adding quinoa to your diet.

Quinoa is a very good source of protein, vitamin B2, vita­min E, and dietary fiber. It’s a good source of the minerals iron, phosphorus, copper, and zinc.

Quinoa is gluten free, and is a safe alternative for wheat/gluten intolerant individuals, and celiac disease sufferers.

Quinoa not only has high protein content, but the protein is of an exceptionally high quality. It contains all the essential amino acids, making quinoa an excellent protein source for vegetarians. Quinoa is being considered by NASA as a crop for Controlled Ecological Life Support System (CELSS) because of its high protein value and unique amino acid composition. The CELSS concept will utilize plants to remove carbon dioxide from the atmosphere and generate food, oxygen, and water for the crew of long-term human space missions.

BUT Quinoa contains oxalate, and should be avoided by individuals with a history of kidney stones containing oxalate.