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4 Reasons to Eat Quinoa

(Andrew Weil, M.D.) If you've been hearing more about quinoa lately, it's not a surprise. Considered a "super food," quinoa, ("KEEN-wah") is a relative of beets, spinach and Swiss chard, but its seeds resemble a whole grain and are prepared and eaten in much the same way. Available in light brown, red and even black varieties, quinoa is light yet filling and has a mellow flavor.
Quinoa is:
1.    High in magnesium - magnesium helps relax blood vessels, which may result in fewer headaches for migraine sufferers and decreased risk of hypertension and stroke.
2.    A good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals.
3.    The richest source of protein of any grain. It is especially high in lysine, an amino acid that is typically low in other grains. Quinoa's protein is complete, containing all nine essential amino acids - a rarity in the plant kingdom.
4.    Gluten-free and easy to digest.
Once available only in health food stores, quinoa is becoming more mainstream by the day and is easily found in major grocery stores as well.
Community: I finally discovered how to prepare quinoa so that it doesn’t taste like mud. I wash it, soak it, then wash it again before cooking. The cheapest place in my neighborhood to buy quinoa is in the bulk foods section of Whole Foods.
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