Quinoa was a main sacred food staple of the Inca civilization and had been cultivated for more than 5,000 years  It’s often called the “Mother Grain.”
The United Nations has classified it as a “super-crop.” because it contains contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
As a fruit from  of the Chenopodium family, quinoa is related spinach, beets and Swiss chard. Different varieties range in colour from ivory, pink, red, brown and black
 

Makes 2 large servings
290 calories per serving
9g fat per serving (1g sat. fat)
7g fiber per serving
9g protein per serving
5mg iron per serving
 
½ cup quinoa                              1 cup water
Pinch of sea salt                           ½ tsp. cinnamon
½ cup unsweetened soy milk (or liquid of choice)
1 apple, diced small                     ½ cup blueberries
Stevia or agave syrup to taste
 
1.               Rinse quinoa well to rid of bitter outer shell.
2.               Add quinoa and water, cinnamon and sea salt in pot.  Bring to boil.
3.               Reduce heat, cover and simmer for 15 mins., stirring occasionally.
4.               Add milk or liquid, and simmer uncovered for 10 mins.
5.               Stir in fruit, and nuts if desired.  Cover and let sit for 10 more mins.
6.               Drizzle with sweetener of choice and enjoy!

(Recipe compliments of Oxygen Magazine)