QUINOA, A MYTH FROM THE ANDES.

Coming to us from the Andean Mountains of South America, quinoa is now a welcome gluten-free alternative to our diets. One cup of quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa also provides 5 more grams of fiber and double the protein (8 grams per cooked cup). It is actually in the same family as spinach, beets, and chard. The seed of the plant is typically eaten  but the leaves are just as edible as the seeds. In recognition to its superb properties the Incas called it "The Mother Seed."
Quinoa has a majestic history among powerful civilizations that developed on South American soil. It originated in the Andean mountains of Peru, and Bolivia, and it has been cultivated in the highest farmed regions of the earth for thousand of years and continuously farmed, bringing the seed from the ancient past to today present world. Grown at 10,000 to 20,000 feet above sea level, quinoa has survived very harsh living conditions.
Quinoa, along with the mountain corn and the immense varieties of potatoes, are the three sacred foods in which the whole Andean Diet is centered.
The leafy 3-9 feet tall flowering plant in the amaranth family can grow in very poor soil condition without fertilizer or irrigation. The plant prefers cooler temperatures and short days and can handle mild frost. Because of its temperature preference, it  may not germinate if it is too warm, but when conditions are right quinoa can germinate within 24 hours and be able to produce seeds within 3 to 5 days.
The quinoa's seed-heads can be just about any color. Because of its fast germination, the plant needs a dry harvest. It is ready when the plants dry out and turns pale yellow or red loosing all their leaves. At this point, the seeds should be able to be barely dented by a fingernail. it can be harvested easily by hand. The seed heads, in size, shape and color looks like a cross between sesame seed and millet. They are covered with saponin, a resin-like substance that is extremely bitter. To be edible, the saponin must be removed by laboriously hand scrubbing the quinoa in alkaline water.
Quinoa belongs to the same family as the sugar beet and spinach. Botanically, they are very similar. It's seed heads encircle the outer surface of the plant as a way of protection from sun and cosmic radiation common at such altitudes. This gives us a clear explanation of its exceptionally high protein content.
Quinoa as part of the goose-foot, is a useful little plant. Its leaves can be eaten like spinach and the seeds can be used in the same way as grain.
Quinoa is a complete protein comprised of all 9 essential amino acids. Our body cannot manufacture these amino acids, and depends on adequate dietary sources like quinoa. It pretty much matches the protein composition of milk, and puts rice, millet, and wheat to shame.
Rich in phyto-nutrients like quercetin and kaempferol, quinoa is a natural anti-inflammatory that wards off infection and illness. With twice the amount of calcium and fiber as whole grains, quinoa helps to balance blood sugar levels and relieve digestive ailments. Its low glycemic index makes it the perfect nutritive source for diabetics, and its high-fiber content helps lower cholesterol and curb appetite. It is also rich in riboflavin (B2), which helps stimulate metabolism, as well as spurs energy production in brain and muscle cells, thus helping to reduce the frequency of migraines.

COOKING QUINOA.- You can add quinoa to salads and soups, or eat the seeds as a side dish, or enjoy it as a porridge, or even pop it like popcorn.
Just soak 1/2 cup of quinoa overnight. Then drain the water and rinse it under cold water to remove its bitter flavor. Tip into a pan and cook it like rice adding double the amount of salted water until it covers the quinoa completely. Place over a medium heat and bring to a boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
If you prefer sweet add to the 1/2 cup of quinoa the same amount of water, bring to a boil and then simmer until the water disappear then add 1/2 cup of condensed milk and 1/2 cup of cream, pinch of cinnamon, and pinch of cloves. and simmer in low heat until it gets the look of a porridge.
DRINKING QUINOA: Just soak 1/2 cup of quinoa overnight. Then drain the water and add 2 cups of fresh water and boil in low heat for one hour, if you want lavored add apples, or peaches, or cinnamon and cloves. Drain the liquid and drink either hot or cold. It is delicious.