The Secrets of Quinoa

Quinoa (actually a seed but used like a grain) contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of Quinoa contain more than 20 percent protein. Its protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance. Quinoa’s protein is  high in lysine, methionine and cystine. This makes it an excellent food to combine with, soy, which is low in methionine and cystine.

High levels of methionine can be found in sesame seeds, Brazil nuts, fish, meats and some other plant seeds; methionine is also found in cereal grains. Most fruits and vegetables contain very little of it. Sesame seeds, such as in hummus, provide methionine in Arab cuisine. The use of sesame seeds in cuisine, such as Indian cuisine and, especially in the form of tahini, in Arab cuisine, helps provide essential protein in vegetarian and vegan diets. For example, in hummus, sesame seeds are combined with chickpeas.