Quinoa is a seed which cooks up like rice (15 min.) and is a complete protein like a steak
for pennies a cup. It has a light, fluffy consistancy and a slightly nutty flavor. It is very good.
Breakfast: I cook up Quinoa flakes 1/3 cup with either a cup of water or milk for 2.5 minutes in the microwave. Add a mashed or whipped up ripe banana, cinnamon, ginger, vanilla or favorite flavoring for a breakfast that keeps you going all morning.
Lunch: I use the cooked Quinoa seeds instead of burglar wheat in my tabouli and eat that for lunch. I like it better than the burglar wheat because it has a softer, lighter texture.
Dinner: In the winter time I will add it in a tomato, spinach, and onion sauce for another filling meal. It can be used as a side like rice or you can top it with your favorite mixture of stews, veggies or sauces.
Check it out: http://www.peertrainer.com/DFcaloriecounterB.aspx?id=5912A recently rediscovered ancient "grain" native to Central America,quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.