This information is excerpted from The Nutriflex Eating Better Program GuideCompiled by Teresa Ann Dorian, Ph.D. The guide is out of print.

HISTORY:

Pronounced (KEEN-wah) or (kee-NO-ah). The Incas considered quinoa a sacred grain and in ancient South American civilization, quinoa was a staple food, along with corn and potatoes. Although quinoa has been dormant for hundreds of years, it is now being reintroduced.

CHARACTERISTICS:

Quinoa is a complete protein; the only other grains containing all eight amino acids are amaranth and spelt. It is known now as the "super grain" because it comes closer than any other vegetable or animal food in supplying all life sustaining nutrients. Not a true grain, quinoa is technically a fruit. It is known for building strength and endurance with its high source of protein, B vitamins, iron and fiber, calcium and phosphorus. Like amaranth and buckwheat, it can usually be tolerated by those who are allergic to various cereal grains. Each grain of quinoa is wrapped with saponins, a naturally occurring compound that repels harmful insects and birds.

HOW TO PREPARE:

A basic recipe for quinoa is to mix 1 cup of grain with 2 cups of water. Rinse the quinoa. Bring the water and salt to a boil. Add the quinoa and return to a boil. Simmer covered on medium heat for 15 minutes Remove from heat and let stand, covered, for 10 minutes before serving.

AMARANTH	KAMUT	SPELT	OATS	MILLET
BARLEY	BROWN RICE	CORN	QUINOA	RYE
BLUE CORN	TRITICALE	WHEAT	WILD RICE	SORGHUM

Carol Stiles, Healthykitchens, Victoria B.C., V0R 1N1, Tel: 250-701-0864, Toll Free: 1-888-735-1044, Fax: email: carol@healthykitchens.com