Health & Wellness

Colorado Health & Wellness | Spring 2016

Issue link:

Contents of this Issue


Page 59 of 67

Quinoa (pronounced KEEN-wah) is a grain dating back more than 5,000 years to the Incas of South America. Today, quinoa is considered one of the best whole grains on the market and is touted as a "superfood." The grain is high in protein (8 grams per 1 cup), high in fiber (5 grams per 1 cup), and a good source of iron, zinc, vitamin E, and selenium. Quinoa is also one of the few grains qualifying as a complete protein – it contains all essential amino acids, including lysine. It's an excellent substitute for rice and it's a friendly grain for those eating gluten-free. HISTORY Quinoa sustained millions of Altiplano Incas in Peru and Bolivia. It was an ideal food crop because it was high in protein and grew well in the cold, high altitude region of the South America Andes. The Incas referred to quinoa as the "Mother Grain" and used it in ceremonial practices, as well as daily in porridges and soups. However, in the 1500s, nearly all quinoa crops were destroyed. The Spanish conquest of Keen on Quinoa Photos & story by Andrea Juarez Peruvian Chicken Quinoa Soup 58

Articles in this issue

Links on this page

Archives of this issue

view archives of Health & Wellness - Colorado Health & Wellness | Spring 2016