Over 5,000 years ago, high in the Andes mountains, the Incas began to cultivate quinoa as one of their staple crops, believing that it gave power and stamina to their warriors. Quinoa was also used in their ceremonial rituals. When Spanish conquistadors arrived in South America in the sixteenth century, they burned and destroyed the quinoa fields as part of the effort to annihilate Inca culture.

But quinoa survived by growing wild in the mountains and by being cultivated in secret in small quantities. In the 1980’s, two North Americans stumbled upon this ancient, super-nutritious food and began cultivating it near Boulder, Colorado. Since then, quinoa’s popularity has exploded worldwide.

Although it is cooked and eaten like a grain, quinoa is technically a seed, and is related to spinach, chard and beets. Quinoa grows best in mountainous regions, ten thousand feet or more above sea level, and thrives in poor soil, thin air and extreme weather. Quinoa stalks are 3 to 6 feet tall, and each plant can produce up to a cup of seeds!

The benefits of Quinoa actually go far beyond that of a protein substitute for Vegans. People who suffer from migraines wouldn’t go far wrong in making Quinoa a regular part of their diet.

This is because Quinoa also contains high amounts of magnesium, an important mineral for relaxing the blood vessels, which can in turn lower blood pressure and cholesterol. It can also help in the battle against diabetes and is important for maintaining strong, healthy bones.

Quinoa is 100% gluten FREE…… Quinoa is not a grain, it’s a seed.

Quinoa is a very magnificent source of protein, vitamin B2, vitamin E, and dietary fiber. It’s a good source of the minerals iron, phosphorus, copper, and zinc. I recommend quinoa to all my athletic and runner friends – they can’t stop thanking me. The health benefits as well as the protein impact adds rejuvenation and long lasting energy to your body as well as performance capabilities. Quinoa is a living food and besides the nutritional properties, quinoa has fiber…..

Meat is a dead food, no fiber and very little accessible protein and nutritional value. Meat causes heart disease as it is loaded with saturated fat whereas quinoa with no fat at all promotes a healthy heart – No brainer, right? Most people don’t even know what quinoa is and prefer meat that leads to heart attacks, weight gain and cancer – Go figure! I guess that is why doctors drive Mercedes and have two and three vacation homes and quinoa farmers in the Andes barely can feed their families…….

Quinoa also has more calcium than milk, so when flesh eaters ask you, ‘Where do you get your calcium,” you can tell them quinoa and then turn around and ask them, “where do they get your calcium from, because it certainty isn’t milk”….Milk is so processed and diluted, it is liquid meat. besides, the calcium in milk is for a calf to grow into a 1000 pound cow..

When they ask you, “Where do you get your protein from,” again, just say “QUINOA!”……..and don’t forget to ask them where they get their’s from, certainly not the dead flesh from a tortured animal….

Quinoa is 100% gluten FREE…… Quinoa is not a grain, it’s a seed.

Quinoa is a perfect food and it is so easy to cook, all of fifteen minutes. Try sprouting it too, doesn’t taste as good as when it is cooked, but sprouting is an option, especially if you are raw. I prepare quinoa, buckwheat, wheat berries and hulled barley, and mix it with an array of vegetables and sprouted beans for an amazing salad.

I frequently combine organic quinoa, millet, amaranth (equally powerful grains) and lentils (loaded with protein too and B vitamins). I simmer for fifteen minutes, let it stand with the top covered and the heat off for another ten minutes and serve it with fresh squeezed lemon, tomato and onion fresh made salsa with a whole avocado…..One of my favorite meals.