Quinoa was once called “the gold of the Incas,” who saw its value in increasing the stamina of their warriors. It should be a staple in kitchens today with its amino acid-rich (protein) seed that makes for a complete protein as it includes all nine essential amino acids. This is a good choice for vegetarians concerned about adequate protein intake. It is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. It exudes a yummy nutty flavor when cooked and has a fluffy, creamy, slightly crunchy texture.
In addition to protein, quinoa has a number of other health-building nutrients. It is a very good source of magnesium, iron, copper, and phosphorus. This “grain” may be especially valuable for persons with migraine headaches, diabetes, and atherosclerosis. From an Ayurvedic perspective, quinoa is sweet, astringent, it is cooling and grounding. It’s a balancing tri-doshic grain.