What is worthy of being planted with a solid gold shovel?

April 16, 5:00 PMLA Raw Food ExaminerMegan McMurray

Although quinoa is really a seed, most refer to it as grain because of its ability to be used like one. It can be a substitue for almost any grain when preparing food. Although it can be used like a grain, its nutritional content more is impressive. Quinoa has the highest protein content of any grain, it contains 16% protein on average (some varieties contain 20%) compared to 7% in rice and 14% for wheat. It is a complete protein, which means that it contains all essential amino acids, making it a good choice for vegetarians and vegans. It is a good source of dietary fiber, which may reduce the risk of some types of cancer, notably colon cancer. It also contains phosphorus, manganese, copper, magnesium, iron and the essential fatty acid, linoleic acid. Quinoa is gluten free, so it is a healthy alternative for people who have wheat allergies.

This “supergrain” can be found  at your local health store pre-packaged (usually in the gluten-free section) or in the bulk food item containers.  As always, make sure to buy organic. I recommend using quinoa raw and sprouted, this way it retains its original nutrients. To prepare: soak seeds for 6 hours and then drain. Wait a day for seeds to sprout. Then sprinkle directly into salads or mix into other dishes. It can also be dehydrated for a crunchier texture and can be added to trail mix or used as an ingredient in raw cereal.