Quinoa porridge is often served with breakfast at Eden Village Camp

The first time I learned about quinoa was in Bolivia. The locals would boil it, mix in some sugar, and drink it for breakfast. Some believed it was a sacred grain and had extraordinary powers.

The name ‘quinoa’ comes from its Inca name ‘kinwa.’ The Inca people referred to it as ‘chisya mama’ meaning ‘mother of all grains.’ It is a complete protein, which means it contains all 9 essential amino acids.  Plus, it’s full of antioxidants and fiber, plus a host of other vitamins.

I spent nearly five months traveling around Peru and Bolivia, and quinoa became part of my staple diet. Off course the question I had was, “What bracha do I make on quinoa?” Quinoa is not one of the five grains listed in the Talmud nor is it related to a semi grain like rice or millet. Quinoa’s closest edible relative is perhaps beets. Thus the bracha on quinoa is ha’adama when eaten whole and shehakol when ground up.

I bring up this quinoa issue now, because here at Eden Village it is often served as a hot cereal for breakfast. It is extremely nutritious and a great food to start the day with.