The Manchurian Sleeper Agent

Let's talk about quinoa! Whenever I mention it, most people look at me like I'm an alien. "Keeno-what?" Pronounced either "keen-wah" or "kin-oh-ah", quinoa has its origins in the Incan regions of South America. Ancient civilizations valued quinoa very highly, only second to potatoes, and recognized its ability to increase stamina in their warriors. 

Although it's not a common item in most kitchens today, it's gaining popularity as people "rediscover" this wonderful food--what I call the Manchurian sleeper agent of cuisine! Quinoa is an amino acid-rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked, and you can find quinoa in the grocery store year-round. Quinoa looks like a grain, but it is actually a relative of leafy green vegetables like spinach and Swiss chard. 


Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids--making it a good choice for vegans (and vegetarians) concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In my personal experience, lysine is great for pesky cold sores. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, it's especially good for migraine headaches and diabetes.

Quinoa is very easy to cook. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case--the seeds have a bitter substance that protects them from predators, like birds. Quinoa cooks in about 15 minutes, and it’s easy to tell when it’s done (not only because the liquid has fully absorbed), but because the seeds display a little white thread that curls around them.