Considered a “super food,” quinoa, (“KEEN-wah”) is a relative of beets, spinach and Swiss chard, but its seeds resemble a whole grain and is prepared the same way.

Quinoa is:

High in magnesium – magnesium helps relax blood vessels, which has been shown to help ease cramping and pain associated with endo.  It also may reduce headaches for migraine sufferers and decreased risk of hypertension and stroke.

A good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals.

A little tidbit about B vitamins: They are particularly important for endo sufferers. First, they are needed by the liver to convert excess oestrogen into weaker and less dangerous forms. Second, they are crucial for the conversion of linoleic acid to GLA (gamma linolenic acid), which is necessary to produce beneficial prostaglandins. Without this conversion, our bodies would produce more of the ‘bad’ prostaglandins, which can increase the period pains and set up from inflammation from the endometrial lesions.

The richest source of protein of any grain. It is especially high in lysine, an amino acid that is typically low in other grains. Quinoa’s protein is complete, containing all nine essential amino acids – a rarity in the plant kingdom.

Gluten-free and easy to digest.

Quinoa is very easy to cook. It’s important to rinse the seeds well, because they are naturally coated with a bitter substance that protects them against birds and other predators. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. Quinoa cooks in 15 minutes, and it’s easy to tell when it’s done because the seeds display a little white thread that curls around them.
Sources:  Dr. Weil, NYTimes, Marilyn Glenville