Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white. The plant has been cultivated for about 5000 years and is indigenous to the Andean regions After the seeds are harvested they undergo processing to remove the natural saponins, a bitter-tasting chemical compound coating the exterior that acts as a natural pesticide. Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.
Health Benefits
- Though technically a seed, Quinoa is classified as a whole grainand is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own.
- Quinoa is also naturally gluten-free and can be eaten safely if one has glutenintolerance such as celiac disease.
- Quinoa is a Perfect Substitute to Rice
Uses:
Quinoa grains have been used in a wide variety of foods. From whole grain, soups, sweets, beverages, sauces, porridge, and soufflés; boiled grains can also be used as a replacement to rice. Quinoa grains can be popped and eaten just like popcorn and as cereals.