How to make quinoa, the powerhouse seed
An article by Teri Hall at Shine.yahoo.com
Commonly considered a grain, quinoa (pronounced keen-wah) is a seed which is related to leafy green vegetables such as spinach, chard, and beets. Once considered the “mother seed” of the Incas, this South American native is a nutritional powerhouse, and its wide array of potential culinary uses makes it one of the most practical foods to store in your pantry.
The remarkable thing about quinoa is that it is one of the rare plant-based foods that supplies all nine essential amino acids, including the elusive lysine, making it a complete protein. While food from animal sources almost always contains complete proteins, vegetable sources of protein are most often lacking in one or more essential amino acids. This makes quinoa an excellent option for vegetarians, vegans, and anyone interested in adding non-meat proteins to their diet.