Getting to Know Quinoa (pronounced keen-wah)
Although it is cooked and eaten like a grain, quinoa is technically a seed, and is related to spinach, chard and beets. It grows best in mountainous regions, 10 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 seeds are round, about the same size of millet or sesame seeds, and come in a rainbow of colors, from red to purple to green to yellow, but the quinoa that is most commonly found in stores is an off-white color. Look for quinoa in the bulk section of natural food stores, or in the organic section of conventional supermarkets.
Quinoa is high in protein
It’s also high in iron and calcium
Good source of manganese, magnesium and copper, as well as fiber.
Quinoa is considered a complete protein, meaning that it — like meat, fish and soy — contains all the amino acids that the body cannot produce on its own in the proper ratios
Proper pronunciation can be found here: http://dictionary.reference.com/browse/quinoa