While I post about switching from white rice to brown rice, a good friend of mine told me about "quinoa", since I just heard it from her, I never bother because I saw that the price at the store is too much for me for 5 lbs bag. Months had pass until we meet this couple who are practicing eating healthy food. They are not Vegan but they watch what they it, preferably gluten free. We had potlock and bible study at their house once a week and they have this cook grain that I cannot tell what it's called but it taste and smells good. She mixed in broccoli on cook quinoa, instead of 2 cups water to 1 cup quinoa she made it 3 cups of water to 1 cup of quinoa to make it more soft. She told me where to get it cheaper like in a bulk store. From then on we eat quinoa more than rice, though we still have rice once in a while.

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. 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 System for long-duration manned spaceflights.