I had my first formal introduction to quinoa and its correct pronunciation (KEEN-wah) this summer when a friend 
suggested it. I had never heard of it and little did I know I had been passing it by every time I went to Trader Joe’s or Mother’s Market. I am now on the quinoa bandwagon and wanted to tell you a little more about this plant and its benefits.
Although Dr. Sears says quinoa is an unfavorable carb (more on this below), the United Nations has labeled it a “super crop” because of its high protein content. It is a complete protein, which means it has all nine essential amino acids. It also contains the amino acid lysine, which is essential for tissue growth and repair, and is a good source of manganese, magnesium, iron, copper and phosphorous.
While many think of quinoa as a grain, the yellowish pods are actually the seed of a plant called chenopodium quinoa, native to Peru and related to beets, chard and spinach. It has been grown in the U.S. since the 1980s, when two farmers began cultivating it in Colorado, and its a favorite among vegans and vegetarians for its high protein count.
When preparing quinoa, rinse the seeds before cooking to remove any lingering soapy saponin. The coating, which protects growing seeds from birds and the intense rays of the high-altitude sun, can make your quinoa taste bitter.
I have heard of quinoa being used in soups, eaten like oatmeal for breakfast and under meats like chicken and lamb. It is high in carbs – check out the full info at nutritiondata.com – but it tastes yummy and can serve as a healthier alternative to pasta, rice or couscous. Here are some recipes that looked particularly tasty to me: http://www.npr.org/templates/story/story.php?storyId=15749697#15756528
For Zoners, here is what Dr. Sears says about quinoa: “Although grains such as quinoa and amaranth have more protein than standard grains, the carbohydrate content is similar. In other words, treat them as you would any other unfavorable grain. (One-fourth cup of quinoa is 31 grams or three blocks.)”
Boot campers! Remember to steer clear of white rice this month. It is heavily processed and, therefore, has little to no nutritional value. And, that includes sushi! If you must have your sushi or anything with rice, be sure to ask for whole grain or brown rice (its natural color). The same is true of white bread. Stay away!
