"International Year of Quinoa"

Quinoa Health Benefits: A Protein That's Low In Carbs, Gluten-Free, And Full of Nutrients

The United Nations has declared 2013 as "International Year of Quinoa." This tiny edible seed, which is related to spinach, offers a source of gluten-free protein.

Health Benefits of Quinoa

Most often used as a grain, quinoa in a singlecup serving has 5 grams of dietary fiber and 8 grams of protein. This tiny edible seed, which is related to spinach and beetroots, can be cooked, and added to meals where it serves as a main or secondary protein. Most people believe its light, fluffy texture is similar to couscous.

According to the UN, quinoa is the only plant food that contains all the essential amino acids, vitamins, and trace elements, while containing no gluten. Significantly, essential amino acids are found in the nucleus of the grain, unlike rice or wheat or other cereals, in which they are located in the exosperm or hull.

Quinoa also contains magnesium, phosphorous, potassium, lysine, manganese, and iron. This particular combination of nutrients and antioxidant materials translates into helping to prevent both cell damage and cardiovascular disease. Plus the low ratio of carbohydrates to protein helps it regulate blood sugar and for this reason is considered to be good for diabetics.

Cooking With Quinoa

To cook this grain, simply rinse and place within a pot of broth or water, two parts liquid to one part quinoa, and then bring the liquid to boil. It is recommended that you cover and simmer for 15 to 20 minutes. Many cooks use quinoa in place of pasta and rice. Other cooks, such as Charlotte Bradley, include the grain in recipes for salads. For her quinoa tomato salad recipe, go here.

In support of International Year of Quinoa, the UN updated and reissued its report "Quinoa, an ancient crop to contribute to world food security."

http://www.medicaldaily.com/articles/17608/20130719/quinoa-health-benefits-protein-low-carbs-gluten-free.htm