I started eating quinoa a few months ago.  I know this has been on the health food market for quite some time, but I was battling an anti-grain mentality for quite a while.  Anyway, I was looking for some ways to add more plant based protein into my diet, so I decided to try quinoa.

Quinoa has been called the “mother of grains” by the Incan empire, and is pronounced “keen-wa”.  It is naturally rich in all nine essential amino acids, so it is considered a complete protein. Quinoa is one of the few grains that are gluten-free and typically easy to digest.

Quinoa is particularly rich in lysine, an amino acid that is needed for growth and repair of our tissues. In some individuals, lysine is helpful in preventing cold sores, especially when combined with intake of natural vitamin C and avoidance of foods that are rich in arginine.  It is also a good source of iron, magnesium, copper, and phosphorus.

So if you haven’t tried quinoa yet, I suggest you go out and buy a bag.  It is easy to cook and it can nearly replace rice in most recipes.  I like to eat it with yellow squash and zucchini.  Good luck and enjoy.

Dr Spencer Charlet
Chiropractor in Mooresville