You may not know how to spell or pronounce it, but there's no doubt that quinoa is a nutritional star.

Quinoa was sacred to the incas in south america, who called it "chisiya mama" (chee - si - ya - ma - mah) or mother of all grains.

Widely considered a whole grain today, quinoa technically isn't a grain. It's the seed of the goosefoot plant, which is related to Swiss chard and spinach.

But like whole grains, quinoa is high in fiber, which may lower your risk of heart disease and diabetes, and help control your weight.

It's also a good source of protein. One cup has 8 grams, about the same amount in a glass of lowfat milk.

Quinoa is one of the only plant foods that provides all nine essential amino acids

One of those amino acids is lysine, which is important for tissue growth and repair... and helps the body absorb calcium.

Quinoa almost disappeared after the Spanish conqueror Francisco Pizarro destroyed the Incas' quinoa fields.

But in recent years, it's made a comeback and is once again widely grown in South America.

Quinoa is sold in a variety of colors and forms, including flakes, flour and pasta.

You can use it as a substitute for rice or add it to cereals, soups, and salads.
Quinoa can even be brewed into beer, providing a perfect way to toast the survival of this nutritious food.