Quinoa Nutrition

I make quinoa at least weekly as a change from the usual fare because it is low glycemic, absolutely delicious, packs a huge nutritional punch and is quick and easy to prepare. It’s no wonder that this super grain is gaining popularity.

Quinoa’s origin

Quinoa (pronounced keen-wa) was a primary food of the ancient Incas in South America and was considered a sacred plant and served as a replacement for animal protein in their diets. Quinoa made its way to North America in the 1980‘s and is today grown in Canada and the US although its still imported from Bolivia.

Quinoa Nutrition and other Facts

• Quinoa is actually a seed and not a grain
• Gluten free
• Classified as a vegetable protein
• Super easy to digest which makes it a great choice for young and old alike
• It’s a complete protein, containing 8 essential amino acids
• Fiber dense with 12 grams of fiber in a 1 cup serving
• Rich in calcium and iron and a relatively good source of vitamin E and several of the B vitamins
• Extremely versatile and can be served on its own or in any recipe that calls for whole grains.
• Has a wonderful nutty flavor and is a low glycemic food
• Relatively inexpensive
• Organic varieties are available in regular supermarkets

Most quinoa requires a thorough washing before use to remove the naturally occurring bitter saponins which protect the seed against insects. A few brands rinse and air dry their seeds before packaging so make sure to read the packaging label for instructions before cooking.  Quinoa keeps best in your refrigerator or freezer.

I love to introduce this quinoa to friends and family. Why? Because it’s so absolutely delicious and packed with nutrition. Here’s my all time favorite recipe called Quinoa Cook-up. Enjoy!