QUINOA
Quinoa is an annual plant of a family that includes beets, chard, and spinach. It is native to South America and has been grown in the Andes for over 5,000 years. It is hardy, resistant to both cold and drought. Quinoa’s many tiny seeds resemble a cross between millet and sesame seeds. Quinoa provides more nutrients than cereal grains; it is high in protein, magnesium, iron, and potassium. Quinoa can be used whole, cooked or soaked, in wheat health breads. Ground quinoa can be substituted for a small portion of the wheat flour in breads, cookies, and muffins. It is usually not used alone since it does not form gluten.