Quinoa
Quinoa
Quinoa!
You’ve probably run across it on a menu, but have you ever took a moment to learn how to say it? Pronounced ‘keen-wah’, this protein-packed super seed is related to leafy green vegetables, including kale and Swiss chard.
Did you know that Quinoa is most noted for its large amount of lysine? Lysine is the amino acid most directly responsible for tissue growth and repair. Quinoa should be held in high honour as just one serving of this mild, nutty couscous-looking seed contains 442 mg of lysine (or about 5% of the daily recommended intake for a 150-pound person according to the USDA)! It’s also very high in fibre, iron, magnesium, and manganese!
Quinoa is so super that NASA suggested that its astronauts should attempt growing it as part of their long-term missions in space.
If that wasn’t super enough - you could incorporate Quinoa in just about anything; use it in replacement of rice in your soup, pasta, oatmeal, or even as its own nutrition-dense side dish!
I make a batch of it and keep it in my fridge. I find it lasts for around five days refrigerated.
I hope you have enjoyed this information. Until next time!
Emma Alexander-Cook.
