quinoa, the mother of grains

One of the concerns of new vegetarians is getting enough protein in our diet. It is my belief that we eat a lot more protein than is necessary. Also meat protein is extremely difficult for the body to assimilate; plant based proteins are more bio available and therefore one would need less. In the quest to find an acceptable form of a plant based protein allow me to recommend QUINOA!
Pronounced keen-wa, this is one of the ancient grains revered by the Incas. Compared to other grains and similar to amaranth quinoa has the highest protein content. It also has more calcium than milk and is higher in fat than other grains. These two properties alone make it the ideal grain to feed young vegetarians as well as pregnant or nursing vegetarians. Quinoa is an excellent source of iron, phosphorous, vitamin E and B vitamins. Since most people in the west rely on animal products for B vitamins the importance of quinoa in the vegetarian diet is obvious.  New vegetarians crave concentrated and heavy foods, quinoa is nutrient rich enough to be a staple in their diet.
According to the book Quinoa 365: The Everyday Superfood, quinoa is a complete source of protein which contains all the essential amino acids, is a complex carbohydrate and a good source of fiber. It provides riboflavin, calcium, iron and potassium and is abundant in linolenic acid which is a fatty acid that benefits the immune system as well as the cardio vascular system.

Heres how easy it is to incorporate this grain into your diet: one part quinoa to two parts water brought to a boil and then simmered for 10 minutes. Thats it. A favorite quick supper in our house is to serve steamed vegetables over a bed of this delicious grain. It is the most nutritious fast food you can eat. By the time your quinoa is cooked, your veggies are tender and ready. Add a splash of sesame oil, a pinch of pepper and dinner is served.

Technically, quinoa isn't a grain but a seed. According to the properties of chinese medicine this makes it a yin tonic and very beneficial to our kidneys. Think of your kidneys as your seeds, or where your essence is stored. One of the problems with a diet that is rich in animal based protein is that it is left to the kidneys to filter out unnecessary or unusable protein.

If I haven't convinced you yet, try this recipe from the Quinoa 365 cookbook; it has become my personal Go To Chocolate Cake.
2/3 C quinoa cooked as stated above in 1-1/3 C water. Let stand then fluff with a fork and allow to cool.
Preheat the oven to 350 degrees and prepare two 8 in pans.
In a blender combine 1/3 C milk, 4 large eggs and 1 t vanilla. Add 2 C quinoa, 3/4 C melted butter and continue to blend until smooth.
In a medium size bowl combine 1-1/2 C sugar, 1 C unsweetened cocoa powder, 1-1/2 t baking powder, 1/2 t baking soda and 1/2 t salt.
Mix together the blender and the bowl and pour into pans. Bake for 40-45 minutes.

 This is a flourless cake suitable for those who can not tolerate gluten. The list of ingredients sounds fairly decadent but just close your eyes and think of all the nutrients packed into this dessert.
It is almost the perfect food.