Quinoa (Keen-wah) (Chenopodium quinoa) was a widely used grain by the Incas, and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as "The Mother Grain" or "Super Grain". The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Quinoa is equivalent to milk in protein and is high in Vitamins B & E, iron, zinc, potassium and calcium. It's also high in essential amino acids. Quinoa has recently become popular in the U.S., due to not only it's unique texture and flavor, but its nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa has a slight nutty flavor and is a good substitute for Couscous or Bulghur in many dishes.
The mild flavor of Quinoa makes it a great substitute for Couscous or Bulgur. Sprouted Quinoa has a nutty flavor and is great in salads. As a side dish Quinoa can be cooked using a flavored liquid such as broth; or it makes a great ingredient in casseroles and baked stuffed vegetables.