Quinoa
Quinoa is a grain in use for over 6000 years, so ancient it's sometimes called the 'mother' of all grains.
Simmered gently in a fulsome broth, it's a chewy alternative to risotto, not unlike a bowl of barley. Chefs are thrilled to rediscover it as another new ingredient to play with or an element of a stuffing, but it's nutritionists who are really excited.
Quinoa has a high protein content of 12 to 18 percent. It contains a balanced set of essential amino acids, it's high in magnesium and iron and is a good source of dietary fiber and phosophorus. It's also gluten free. ConAgra Mills has introduced into its line of flours, along with other ancient grain flours from teff and sorghum.
In Latin America, quinoa leaves are also eaten. You're not likely to find those easily in the Washington area, but the grain is sold at Whole Foods and in many Latino markets.
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