The Aztecs and Incas knew long ago what nutritionists are discovering today: Quinoa (pronounced keen-wa) and salba seed are healthy foods that are easily incorporated into everyday diets. Add this to my Recipe Box.
Origin
Quinoa was one of three Inca staple foods, in addition to potatoes and corn. Aztecs were the first to cultivate salba seed, which is a member of the mint family. The food-grade salba seeds available today are actually selectively bred versions of Chia Pet seeds.
Dietary Benefits
Quinoa contains more protein than any other grain and is high in iron. Some varieties are more than 20 percent protein. Salba seed is the richest whole-food source of fiber and omega-3 fatty acids found in nature.
Speical Considerations
Quinoa is a low-glycemic-index cereal beneficial to diabetics. Salba seed combines with stomach liquid to help aid digestion.
Everyday Uses
Salba seed is flavorless and odorless and can be added to any food. Quinoa can be substituted for almost any grain in any recipe, or eaten alone as a side dish.
Fun Facts
Aztecs called salba seeds "running seeds." Messengers carried a pouch full of salba seed to maintain energy on long trips. Incas referred to quinoa as the mother grain.
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