Quinoa the supergrain
Quinoa is actually a seed from a plant that is related to Spinach and Chard. You can eat the leaves as well as the seeds. Quinoa is a complete protein. It is full of good nutrients and vitamins. This means that while you are eating quinoa you are ensuring that your body is getting good quantities of the right minerals to keep you healthy while you are on a reduced diet. The carbohydrates in Quinoa are slow releasing you do not get a rush of energy like with other foods. Quinoa is classed as a vegetable protein which is very easy to digest. This also means that as you go through your day you will get fewer cravings for banned foods. It basically reduces the hunger pangs that you always get on a very low calorie diet. There are about 1480 calories in one pound of quinoa flour or seeds. The composition of the flour is approximately: 55.3% carbohydrates, 13.1% protein, 5.8% fat, 13.6% fiber, 9.3% water, and 2.9% minerals.
Quinoa is superior to other grains because it is a complete protein, containing 8 essential amino acids. It is actually a seed, not a grain, and is gluten free. When cooked, the grain itself is soft and delicate, but the germ is crunchy, creating a delicious combination of flavour and texture. It is an excellent meat substitute in vegetarian dishes. It can be used in stir-fries, soups, stews, salads and many more of your favourite recipes. Quinoa is ready to eat with minimal cooking. It can also be sprouted and then eaten raw. A standard portion size would be 60 - 80g uncooked weight per person.
Quinoa flour has a pleasant, nutty taste. It makes good tasting bread, muffins, bagels, pasta, milk, imitation nut butter, cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings, and who knows what else. It was one of the most sacred foods of the ancient Incas of South America. That time it was a plant so nourishing, delicious and vital they called it "chesiya mama", the mother grain. It is also known as the rice of the Incas.
More information on Quinoa at Wikipedia