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If you are a vegan or vegetarian, you probably are familiar with quinoa and how to cook it. For the rest of us, mortals, quinoa could be a little mystery in that we may not be too familiar with how to make it part of our meals. "The Complete Guide to Cooking Quinoa" mends this problem by showing us, in a very practical way, how to include quinoa in our meals.

Quinoa is a good source of manganese, magnesium, folate and phosphorus that are helpful for migraine headaches. The magnesium & vitamin B2 in quinoa help relax blood vessels and improve the energy metabolism thus reducing the frequency of headache episodes.

Royal quinoa is a reddish, high-protein variety of quinoa grown in parts of Bolivia. It's particularly nutty tasting, especially if you toast it in the pan before cooking. I serve this salad as a main dish.

Quinoa is classified as one of the oldest cereals in the world. It comes from South America, and people started to cultivate it in the area of Andes. The ancient civilization Inka knew about this food and used it.

If wheat is so bad, what about all the other grains? First of all, I demonize wheat because of its top-of-the-list role in triggering: --Appetite--Wheat increases hunger dramatically --Insulin --Blood sugar--Wheat is worse than table sugar in triggering a rapid, large rise in blood sugar --Triglycerides --Small LDL particles--the number one cause for heart disease in the U.S. --Reduced HDL --Diabetes --Autoimmune diseases--Most notably celiac disease and thyroiditis. Most other "healthy, whole grains" aren't quite as bad. It's a matter of degree.