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 (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.[13] 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.
I usually make burritos with it, but decided to try breakfast today.
1 c sunflower milk
1/2 c quinoa
1/4 tsp chia seeds
1/2 tsp almond butter
1/4 tsp agave nectar
2-3 dates
Bring milk to a boil. Add quinoa, cook 15 minutes until all liquid is absorbed. Add dates, agave & almond butter. Stir well. Serve hot.
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