QUINOA THE BEST GRAIN IN THE WHOLE WORLD

Quinoa is naturally gluten-free and contains Iron, B-Vitamins, Magnesium, Phosphorus, Potassium,
Calcium, Vitamin E, and Fiber. Quinoa was known to the Incas as "the mother of all grains" and was first cultivated over 10,000 years ago. It grows in the High Lands of the Andes Mountains of Peru and Bolivia.
Botanically, Quinoa is not classified as a grain. It is a seudo-cereal. The seeds can be milled and ground into flour. Nutritionally, Quinoa is considered a whole grain. Whole grains include the entire intact grain seed without removing any of its parts. Whole grains like Quinoa provide essential Vitamins, Minerals and Fiber, which help to regulate the Digestive System. White pastas, white breads and white rice provide us with only and simple Carbohydrates that are quickly digested because most of the fiber and important nutrients were removed in the process of refinement to create a finer and lighter texture.
Quinoa is often used as a substitute for rice. When cooked, it is soft and fluffy with a slightly nutty taste. To cook Quinoa just measure one cup and leave it overnight soaked in water. Then rinse it thoroughly. In a pan add two cups of water and let it boil at medium heat, then add the rinsed grain and let it cook in a very low heat for 15 to 20 minutes. If you want it salty just add salt, or if you want it sweet just add honey. It adapts itself to any flavor.
It can also be made into flour, flakes and various foods like pasta and bread.
BEST QUINOA RECIPES
SPAGHETTI with fresh PEAS, and GARLIC.
Ingredients: 3/4 pound Andean Quinoa Spaguetti. 1Pound fresh  shelled Peas. 2 tablespoon of Butter.
2 garlic cloves sliced very thin. 2 Tablespoon of chopped fresh Parsley. 2 Tablespoon of chopped fresh Chives. 1/2 cup freshly grated Parmesan Cheese. 1/2 teaspoon of freshly ground Black Pepper. Salt.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add spaghetti and boil for 5 minutes. Meanwhile combine Butter and sliced Garlic in small skillet or saucepan and heat over medium-low heat until Butter begins to bubble around the Garlic. Remove from Heat. Drain the Spaghetti and save part of the Water for the Peas and pour the Butter mixture into the Spaghetti. Add the Peas to the water. Boil for 5 minutes. Strain and toss immediately over the warm Pasta, together with the fresh Herbs. Serve with Parmesan Cheese.
PESTO QUINOA PASTA
Ingredients: 2 Tablespoon Butter. 1 Teaspoon Chinese Onion, minced. 1 Teaspoon Garlic, minced.
5 Tablespoon Basil Pesto. 1.5 oz dry White Wine. 3/4 pound Andean Quinoa Spaghetti. Parmesan Cheese freshly grated. 1/2 Teaspoon of freshly ground Black Pepper. Salt to taste.
Preparation: Bring a large pot of water to boil and salt generously but do not overdue it. Add Spaghetti and boil for 5 minutes. Meanwhile saute Garlic, Onion, and Butter in medium heat until the onion is translucent and the garlic toasted. Add Wine and Pesto and reduce to a sauce like consistency. Strain the Pasta and toss it into the sauce coating it completely. Season with Salt and Pepper. Serve with Parmesan Cheese freshly grated.