Quinoa

 I have been trying to incorporate this wonderful grain into our diets. I cook up Kashi 7 grain pilaf and add quinoa to it. It is great for breakfast, lunch or dinner, just add your favorite goodies such as nuts and dried fruit or chopped vegetables that you like.

 (Dr Weil)
If you've been hearing more about quinoa lately, it's not a surprise. Considered a "super food," quinoa, ("keen-wah") is a relative of beets, spinach and Swiss chard, but its seeds resemble a whole grain and are prepared and eaten in much the same way. Available in light brown, red and even black varieties, quinoa is light yet filling and has a mellow flavor.
So what makes quinoa so nutritious? It:

1. Is high in magnesium - magnesium helps relax blood vessels, which may result in fewer headaches for migraine sufferers and decreased risk of hypertension and stroke.
2. Is a good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals.
3. Has the highest protein content of any grain (it is especially high in lysine, an amino acid that is typically low in other grains). Quinoa's protein is complete, containing all nine essential amino acids - a rarity in the plant kingdom.
4. Is gluten-free and easy to digest.

Once available only in health food stores, quinoa is becoming more mainstream by the day and is easily found in major grocery stores as well.