Quinoa, also referred to as “the Mother of all grains,” is from the Andes region of South America. Unlike wheat or rice, which are both low in lysine, quinoa contains a balanced set of amino acids, making it an unusually complete source of protein. It is gluten-free and very easy to digest. Quinoa is high in fiber and phosphorous as well as a good source of magnesium. It is being considered as a possible crop in NASA’s controlled Ecological Life Support System for long-duration manned space flights.
Qunioa can be prepared like rice and eaten as a cereal. It is very nutritious. Here is a simple recipe for Qunioa Crunch with Seasonal Fruit and Yogurt:
- For each cup of quinoa, mix with one tablespoon of agave syrup and one tablespoon of safflower oil.
- Spread in a layer on a baking sheet and bake at 375 degrees for 10 minutes.
- Let cool and serve with yogurt and fresh fruit.
- Serves at least four people. Store in an airtight container.
Agave nectar is one of the healthiest natural sweeteners you can use. It has a lower glucose level than honey, (making it safer for diabetics), and it tastes especially good with cereal. Agave 
nectar comes in either dark or light varieties. Agave nectar is from Mexico.