Your vision will become clear only when you look into your heart. Who looks outside, dreams. Who looks inside, awakens.

- Carl Jung

Quinoa is a must for vegans as it is considered a high-protein grain. Technically, quinoa is not a grain because it comes from the seed of a plant related to the leafy greens, spinach and Swiss chard. It's commonly referred to as a grain most likely because it's typically prepared just like one of the most popular grains, rice.

Quinoa dates back thousands of years and was considered a sacred food by the Incas and Aztecs. The Incas referred to it as the "mother seed". There is good reason why quinoa has been a favorite for so many years and why it continues to make its way into modern day diets.

Quinoa contains all nine essential amino acids making it a complete protein. This is a unique characteristic for a plant-based food. It’s also a good source of iron, which is an important mineral needed for energy production and metabolism. Quinoa is an excellent source of dietary fiber, which is known to help reduce total cholesterol, particularly LDL or bad cholesterol levels. Additionally, quinoa is a good source of phosphorus, magnesium, manganese and copper.

The cooking time for quinoa is only fifteen minutes making it simple to prepare, yet it's quite versatile. Many people enjoy quinoa as a side dish with lunch or dinner, added to a green salad, or eaten as a breakfast porridge. Quinoa tastes great in both warm and cold dishes.

You'll need to rinse quinoa prior to cooking to remove compounds called saponins, which naturally coat the seeds. The saponins have a soapy texture and will impart a soapy flavor if not washed away. Quinoa has a delicious nutty flavor. Roasting the seeds in a pan prior to cooking intensifies its nutty taste. Quinoa can be cooked in filtered water or broth. It's best to store uncooked quinoa in an airtight container. For long-term storage, it can be placed in the refrigerator where it will remain fine for up to six months.

Note: Be sure to check out the quinoa recipes in my recipe library.

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