Quinoa played a fundamental role in the early Andes farming societies, and later became equally important in the Incan empire. During their campaign of conquest, the Incas were able to feed themselves and conquered tribes with the excellent nutrition provided in quinoa. The Incan word for quinoa was chisiya mama, meaning “mother grain”, after its life-giving properties. It was used in fertility ceremonies each year, when the King would plant the first seeds of the season, and quinoa-filled golden vessels were offered to the gods.

The nutritive properties of quinoa have given it the title of “supergrain.” Of primary importance, quinoa is gluten-free, and contains none of the allergens common to grains from the grass family such as wheat, rye, barley, oats, and corn. Furthermore, quinoa contains lysine, an amino acid deficient in many grains, making it a complete protein. Quinoa is also an excellent source of calcium, magnesium, iron, phosphorus, and B vitamins.

So why is quinoa not widely eaten in today’s world?
One of the reasons is that it thrives at altitudes of 10,000 feet above sea level and higher. There aren’t many major farms this high! Its unique growing conditions are believed to result in quinoa’s impressive nutritional profile. It thrives in drought conditions, loves the thin atmosphere and increased solar radiation, grows during temperature fluctuations between hot and sub-freezing, and flourishes in sandy, alkaline soils that are avoided like the plague by any other crop foods. Much like the mysterious Incas, quinoa remains shrouded to many people across the world. Nevertheless, Bolivia produces enough surplus quinoa to export, and it can be found in most specialty markets worldwide.

We give quinoa a few thumbs up as one of the good guys of the grain family. With its low glycemic index, high nutritive value, high fiber content, and complete protein, quinoa is definitely a super food you should find room for in your menu.