• The Quinoa Grain is high in Protein (approx. 12 to 18%) and has a high content of the valuable Essential Amino Acid Lysine (most grains are deficient in this essential amino acid).
• Lysine aids in the Building of Muscle Tissue and the Absorption of Calcium.  Lysine also helps in the Production of Enzymes and Hormones.
• Quinoa is considered a Complete Protein because it contains all of the Nine Essential Amino Acids.
  
• Quinoa is Easy to Digest and is Gluten Free

• Quinoa is Not in the Grass Family which makes it beneficial for people who cannot tolerate common grains like wheat, rye, barley, corn, and oats
• Possesses larger amounts of Iron, Manganese, Copper, Magnesium, Zinc, Potassium, B vitamins, and vitamin E than most other grains
• Quinoa is Not Hybridized (unlike common wheat) nor is it genetically engineered, therefore Quinoa Remains Pure and Wholesome

This high protein grain or seed has a unique coating called saponin that serves to protect it from the birds and the environment.

If the saponins aren't removed, quinoa will have a bitter taste and will be somewhat toxic.

If the quinoa that you purchased, has not had its saponins removed - simply put quinoa into a fine sieve and rinse under cold running water for a few minutes. 

Then ferment for a day or two.

This helps to make quinoa more nutritious by removing it's anti-nutrients, so that you can enjoy the health benefits of quinoa.

Soaking quinoa in acidic water for 12 to 24 hours will help to break down anti-nutrients found in the quinoa grain. 

Then I would drain the soaking water and rinse quinoa before soaking again in clean acidic water for another day. 

Then drain and rinse in a fine sieve before cooking.

Your quinoa will then have a better texture when cooked and it can easily be used as a replacement for other grains - especially rice.

And you could even make a porridge with your soaked quinoa.