Quinoa, pronounced “keen-wah”, is relatively new to the American market and has recently received much attention. Though unheard of not too many years ago, quinoa is actually an edible seed but is often referred to as an “ancient grain” and the “mother grain” of the Incas.

Quinoa comes in a variety of colors, black, red, yellow, and white.  While a seed, it is classified as a whole grain and is good source of plant protein and fiber.  The protein content is complete with an amino acid balance and higher protein content than any other grain. It’s a good source of iron, magnesium, zinc and some B vitamins. Quinoa is naturally gluten free making an ideal grain for those with a gluten intolerance.

There are so many ways that quinoa can be used; one can find a plethora of recipes using this ingredient online. Check one out today and begin to enjoy this nutritient-packed grain.  You might want to start with this ‘how to’ guide from Colorado State University which includes more background and ideas for using quinoa.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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