The “Mother Grain”
Quinoa.

I can’t get enough of the stuff. It tastes good with anything and you can prepare it in numerous ways. It’s not actually a grain (it’s the botanical fruit of an herbal plant) but I like it better than rice, oatmeal, or even pasta…and it’s choc full of protein and iron and gluten free! I had it hot this morning with honey and cinnamon. Finn had his with melted cheese.

“It was one of the most sacred foods of the ancient Incas, a plant so nourishing, delicious and vital, they called it chesiya mama; the ‘mother grain’. Each year the Incan emperor so it is said would, using a golden spade plant the first quinoa seeds of the season. At the solstice, priests bearing golden vessels filled with quinoa made offerings to Inti; the sun.” ~source

“In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support Systemfor long-duration manned spaceflights.” ~ source

Also, it’s hot pink.

img sources 1, 2, 3

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