Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains. It was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 – 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed “mother of all grains” by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa.
Nutritional Data per 100g of Quinoa
Quinoa is well known for its balanced properties and high nutritional value. Its name means “Mother of All Grains” in Quechuan and it is extremely versatile in the kitchen.
Quinoa contains all the essential 9 amino acids (including Isoleucine and Lycine), thus giving you a complete source of protein.
Quinoa is very high in fibre when compared to most grains. This helps reduce blood sugar levels, lower cholesterol, increase fullness and help with healthy weight loss.
Quinoa is an edible seed that has become very trendy among health conscious people. It is loaded with many important nutrients. It is referred to as the “mother of all grains.”
Clinical studies have found that using Quinoa instead of typical gluten-free breads and pastas significantly reduced blood sugar, insulin and triglyceride levels.
Quinoa is high in Iron, which carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction.
Tasty and known to go well with many foods, Quinoa is a very convenient choice for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).