Quinoa "The Mother Grain"

Quinoa with Zucchini, Carrots and Thyme

1/2 cup onion diced
6 cloves garlic minced
1 Tbsp olive oil
1 cup carrots, shredded
1 tsp Cajun seasoning
1 med. zucchini, diced
2 tsp.. fresh thyme or oregano
1 1/4 cup quinoa
2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid.
Bring to a boil, then turn down to a simmer, cover and
cook for about 20 minutes. Saute’ onion, garlic, carrots
and zucchini in olive oil until tender. Mix cooked quinoa
and vegetables. Add seasoning. Adjust seasoning to taste.



"It is called quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the "Supergrain of the Future."

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). " www.quinoa.net