(From the Vegetarian Organic Life newsletter) Quinoa (KEEN-wa), my favorite grain and possibly the most nutritious on Earth, is an ancient Incan food from the Andes in South America. This wonder grain was considered sacred by the Incas, who referred to it as “chisaya mama,” which means “the mother of all grains.” I agree. It’s certainly revered in my kitchen and often reigns on my dinner table.

This super grain contains complete protein, providing a good balance of amino acids including lysine, methionine and cystine. Quinoa provides more calcium, magnesium and potassium than most other grains. It’s also high in fiber and rich in iron and vitamins B. Quinoa is a great addition to a healthy diet and is super easy to make. No need to complement it with beans but you can to boost protein content for body building.

Quinoa provides complete protein meal all by itself -- a perfect gift from Mother Nature. It has no gluten, it’s easy to digest and makes an excellent substitute for other grains -- especially rice. Any meal that includes rice can be made better, faster, cheaper and more nutritious by substituting Quinoa.

Quinoa should be staple food of every kitchen and should be part of healthy eating plan. I’ve written about it before. But I just can’t stress enough about how delicious, nutritious, simple and quick to make it is. Everyone can benefit from eating this amazing grain -- even diabetics. Need I say more?

A quarter of a cup of Quinoa has 160 calories, 2.5 grams of fat (20 calories from fat and 0 grams of saturated fat), 5 mg of sodium, 29g carbohydrates, 3g fiber, 0g sugars, 6g protein. Most health food stores carry Quinoa in individual packages or in bulk. I buy it through my food coop buying club in bulk (5 or 25 pound bags).

You can eat Quinoa as hot cereal, in salads, in soups or on its own. To cook, rinse 1 cup of Quinoa thoroughly or pre-soak in a bowl with water for 15 minutes then rinse and drain. Add to 2 cups of water or vegetable stock in a small pot or pan. Cook over medium heat until it begins boiling, reduce heat to low, cover with lid and simmer for 15 minutes or until most of the water has been absorbed. Add seasoning if desired and fluff with fork (not spoon).