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Referred to as the ‘mother of all grains’, quinoa has arrived in Pakistan. Its white, red and black varieties line shelves at supermarkets, while many restaurants have started adding quinoa based entrees (including quinoa and vegetable stuffed peppers and quinoa stuffed chicken) to their menus.
For vegans and people suffering from celiac disease, quinoa is an ideal substitute for wheat and yeast (which contain gluten, while quinoa does not) to make bread, puddings, cakes.
Quinoa offers a host of health benefits:
Reduces inflammation. Rich in phytonutrients, quinoa reduces inflammation, repairs tissues, aids cell regeneration and prevents infections. With high levels of manganese, quinoa protects the body’s healthy cells from radical damage and flushes out toxins. Continue reading