Quinoa (pronounced keen-wah) has been cultivated in South American Andes since at least 3000 BC, and has been a staple food of millions of native inhabitants. The Incas called quinoa the mother grain and revered it as sacred. It has a fluffy consistency and a mild, delicate slightly nutty flavour. Quinoa is excellent in soups, casseroles, stews and stir fries, as well as cold in salads. Cooking time is approximately 15 minutes, much shorter than beans. Quinoa is high in protien, iron, and calc
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