The Uyuni Salt Flats of southeast Bolivia, high in the Andes Mountains, are best known for salt production. But quinoa has been cultivated there by the Incas for some 5,000 years.
Quinoa, pronounced KEEN-wa or KEE-noo-ah, is an exceptionally nutritious supergrain (in fact, it’s the Quechua/Inca word for “mother grain” or “super grain”).
Quinoa contains more protein than any other grain. A complete protein equivalent to milk, it contains all eight essential amino acids and a portfolio of vitamins and minerals. Everyone should eat more quinoa.
Our discovery of the week is a shelf-stable (no refrigeration required), 90-second microwavable package of quinoa and whole grain brown rice from Seeds Of Change.
This whole-grain combo is deftly seasoned with black pepper, garlic, onion, parsley and sea salt. The earthy flavor of quinoa tempered with nutty brown rice is a winner. We consume lots of quinoa and lots of brown rice, and the mixture is magical.
Seeds Of Change products are certified organic by the USDA and QAI. The company contributes 1% of net sales to advance the cause of sustainable organic agriculture world wide.
Print out a $1.00 coupon at SeedsOfChangeFoods.com.
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