Although not a true cereal grain, quinoa (pronounced keen-wah) has always been revered as an ancient grain. It is a hardy plant as it can tolerate extreme temperatures and thrive in some of the worst conditions. It is easily digested, making it an ideal protein source and easy addition to any diet. It has the highest protein content of any grain, and the WHO (World Health Organization) states that quinoa has as much protein as equal parts of milk. Interestingly enough, its amino acid profile is also similar to milk, which is highly unusual in a plant product. It actually contains more calcium than milk and also offers iron, phosphorus, vitamins B complex and E, manganese and magnesium.

Additionally, quinoa is a great source of lysine, an amino acid that can be difficult to obtain through plant sources. Lysine is essential for tissue growth and repair.

Quinoa is a great food for migraine sufferers. The magnesium content helps to relax the blood vessels, which helps to prevent the constriction characteristic of migraines. Those who suffer from frequent migraines will be happy to hear that increased intake of magnesium has been shown to reduce the frequency of headache episodes. This same mineral also helps with high blood pressure and other cardiovascular diseases, and magnesium deficiencies are not uncommon among those who consume typical modern diets.

Unlike other small sized grain dishes such as couscous or rice, quinoa slightly crunchy after being cooked, adding an interesting texture to the meal. It is also naturally quick cooking, making it an ideal last minute addition. Quinoa can be substituted for rice, couscous or other grains or pastas in most dishes, or try one designed specifically for quinoa, like this Mediterranean quinoa and feta salad.

Quinoa and Feta Salad

1 cup quinoa
1/4 cup chopped fresh Mediterranean herbs (basil, oregano, rosemary…)
3 chopped celery stalks
1 cup halved seedless red grapes
1/4 cup chopped sun dried tomatoes
2/3 cup crumbled feta
3 T vinaigrette (try red wine, citrus or Italian)

Cook quinoa according to package directions. Place into a serving bowl with the herbs, celery, grapes, tomatoes and cheese. Add the vinaigrette and toss to coat. Serve chilled.

**From the Vintage Remedies Guide to Real Food, section 3**