A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Among its other nutritional benefits, if you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps prevent the constriction and rebound dilation characteristic of migraines. Magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Quinoa is also a good source of riboflavin which is necessary for proper energy production within cells. Riboflavin (B2) has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within their brain and muscle cells.

My favorite recipe is making it with similar ingredients found in Taboulleh, a popular Middle Eastern bulgur salad. You can buy Quinoa in a box found in most grocery stores. Rinse and cook it according to the directions, and when cooled add the following:

2-3 bunches roughly chopped flat-leaf parsley

1-1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes

1/4 cup green onions chopped

1/4 cup loosely packed, roughly chopped mint leaves

1/4 cup freshly squeezed lemon or lime juice

1/4 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

This makes a very colorful side dish served in a lettuce “bowl” or stuffed in tomato or zucchini boats.

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Catherine DeCenzo is a freelance writer living in the Broadlands. She prefers the glass-half-full, humorous side of life and has an appetite for the irreverent in her personal blog at catclause.wordpress.com.