Quinoa

Have you ever had quinoa? You should definitely try it. Quinoa grain comes from the Andes of Peru where it has been cultivated by the Incas continuously for over 6,000 years. The plant from which Quinoa is harvested, a species of Grassfoot, is especially hardy, growing in poor soil, wet climates, and high elevations (up to 4,000 meters in the Andes). It cooks to a fluffy and light pilaf and can be substituted for any other grain. It works well instead of rice or pasta (it cooks well in a rice cooker). It is frequently called a “supergrain” because the nutrients and protein are especially complete compared to other grains. Specifically, quinoa contains many essential amino acids (lysine), omega-3 fatty acids, a very high protein content (13%), and nutrients like phosphorous, magnesium, and iron. Quinoa is not a grain per se (it is grain-like) – it is the seed of a leafy plant that is related to spinach and beets. For all of these reasons, the Incas referred to quinoa as “the mother of all grains” and held it to be sacred. This wholesome option is becoming increasingly popular in North America where it has only recently been “rediscovered.” I think I am going to cook quinoa tonight!

News from the Arrillaga department: another good workout today, featuring the bench press. I built up to 10 reps of 150 pounds and then added a 7 rep set of 155 pounds. The rest of the workout was fun and I followed it with a 38 minute treadmill run for 5.5 miles.

Today was another beautiful California day!