Although Quinoa (pronounce as ‘Keen-Wah’) is not a common item in most kitchens today, quinoa is a acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.

white and red quinoa

This morning ‘de Volkskrant’ (a Dutch newspaper) wrote about this ‘gold of the Incas’. Quinoa originated in the Andean region and needs to save the poorest region in the poorest country of South America: the Altiplano in Bolivia. The ‘Mother of grain’ appease the hunger of the indigenous peoples of the Altiplano for five thousand years now. For more than a decade quinoa enjoys a growing popularity in Europe, the United States and Japan because of its exceptional nutritional value. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines.

So yes, do yourself a favor and eat more quinoa. Tremendous food if your on a diet, delicious and suitable for both breakfast, lunch and dinner. And now you also know you’re saving the Indians by eating this ‘gold of the Incas’.

Quinoa is available in your local health food stores throughout the year. Please leave a comment if you dying for some good recipes. 🙂

Hope it’s sunny where you are. Have a lovely weekend!