A public service annoucement about the benefits of quinoa

I have declared yesterday (in Arabic on Facebook) my historic decision to cook henceforth with quinoa rather than with Burghul wheat.  And I did my first mudardarah (a local South Lebanese dish of lentils and burghul wheat) with quinoa yesterday, and with great results.  For those who doubt the wisdom of using quinoa instead of Burghul wheat, I asked an expert (comrade Riad Baalbaki) who work for the department of agriculture in the state of California to provide me with a comparison between the two.  Here is his response:  "If you compare uncooked quinoa to uncooked burghul (cooking and how you cook intriduces many changes), quinoa comes out on top in most categories and overall. Per 100 g, quinoa is higher in total protein (14 to 12 g-a significant difference), but also has higher quality protein (the amino acid content is more balanced and lysine content is double that of wheat, a grass and like all edible grasses deficient in lysine). Quinoa, of course, is not a cereal, and its lysine content is comparable to soybean and skim milk, and its methionine content is higher than soybean and almost as high as skim milk. In fact, FAO says that quinoa nutritional quality compares well to dried whole milk. The mineral content of quinoa is significantly higher than wheat for all major minerals and remains higher when compared to burghul (potassium, calcium, magnesium, iron and zinc are all higher in quinoa, while the sodium level in wheat is almost 9 times that of quinoa, and three times if you compare burghul). Quinoa has higher fiber content (almost double) than wheat, but the fiber content of burghul seems to be higher (it all depends on how burghul is processed, parboiling can introduce changes to nutritional quality). Both quinoa and burghul have almost the same carbohydrate content and glycemic index (48 for burghul and 53 for quinoa), but again sometimes the glycimc index of burghul turns out to be much higher (worse than quinoa) depending on how burghul was processed. Burghul is definitely lower than fat, but most quinoa fats are the good poly- and monounsaturated fats. So, if you consider all of the above, quinoa is more balanced nutritionally with a better contribution to your daily requirements."