Quinoa dates all the way back to 3000 BC, when people first started to eat the grain in the Andes Mountains of South America. At that time, there were more than 250 different varieties of quinoa available. All parts of the plant can be eaten, including the leaves and stems. Here are three reasons to stock up!
1. Protein – Quinoa is rich in both lysine and isoleucine, allowing it to serve as a complete protein source, unlike other grains.
2. Good Fats – Quinoa is a valuable source of health-supportive fats. About 25% of quinoa’s fatty acids come from oleic acid, a heart-healthy monounsaturated fat, and about 8% come from alpha-linolenic acid or ALA – the omega-3 fatty acid that decreases the risk of inflammation-related disease.
3. Fiber – Quinoa is a good source of fiber – one of the key macronutrients needed to regulate blood sugar.