For me one of the best things about Quinoa is that it is a complete protein. If you remember from your science classes, proteins are the building blocks for muscle. We eat a mostly vegetarian diet (with the exception of fish and eggs) so for us to get complete protein in our food is a bit difficult. Quinoa has all of the 9 essential amino acids required for a complete protein.

It is also a great source of magnesium and fiber. Magnesium is very helpful in regulating blood pressure because it helps to relax your muscles and blood vessels. Fiber is needed to help clean out your colon and keep you "regular".

According to the article from Body Ecology, Quinoa is also a good source of Manganese and Copper which are minerals that act as anti-oxidants that help rid your body of cancer causing substances.

Quinoa is also easily digested and is naturally gluten free because it is a seed, not a grain.

You can cook it just like rice (1 cup of Quinoa to 2 cups of liquid - boil the liquid, add the quinoa and cook covered for 15 minutes). You can use it in anything that you would normally put rice in (soups, stews, stuffed peppers, etc), you can also make breakfast and desserts out of Quinoa. There are recipes all over the internet.

Here is a recipe that I made up for Quinoa Stuffed Peppers. It is so YUMMY! My children and husband cheer and gobble it up every time we have it.

Quinoa Stuffed Peppers
from the kitchen of Brenda Walker

Ingredients:

4 large green, red or yellow sweet bell peppers
Salt (optional)
2 large Vegan Italian Sausage Links (My favorite are Tofurkey brand Italian Vegan Sausage)
1 small onion (chopped)
1 15oz can of tomatoes (I either use my own fresh canned or Muir Glen Organic Fire Roasted Tomatoes)
1 cup uncooked Quinoa
1/2 tsp dried basil or 1 Tbs fresh basil
1/2 tsp dried oregano or 1 Tbs fresh oregano
Shredded Vegan Mozzarella style cheese - optional (my favorite is Daiya Vegan Mozzarella Shreds)

Cook the Quinoa:
Bring 2 cups of veggie broth to a boil (or water with 2 veggie bouillon cubes - my favorite is Rapunzel Organic Veggie Bouillon with Sea Salt and Herbs)

Add 1 cup of Quinoa, cover and reduce heat to low. Cook for 15 minutes without lifting the cover)

For the Peppers:
Cut the peppers in half lengthwise and remove all the seeds and the stems.
Drop the peppers in boiling water for about 2-3 minutes then rinse with cold water and place upside down to drain
Saute the veggie sausage and either push to one side or remove from pan (so the sausage will stay crisp) and saute the onions in the same pan
Stir in the undrained tomatoes, cooked Quinoa, basil and oregano
Heat everything through and then mix in some shredded vegan mozzarella style cheese if you would like (it is delicious without it as well)
Place the peppers in a 9x13 pan and fill the peppers to overflowing with the Quinoa mixture. It is fine (and actually preferred) if a bunch overflows into the bottom of the pan.
If you like, you can sprinkle more vegan mozzerella on the top of the peppers (again, it is delicious both with and without it)
Cook in a 350 degree oven for about 10 minutes.

I got this recipe from a friend and they are amazingly yummy and so very quick to make! They are rich and sweet and have NO refined sugar - sweetened only with medjool dates and vanilla. I always double this recipe and put it in a 9x13 pan because we eat them up so quickly!