Quinoa. You pronounce it “Keen-wah.” It’s definitely a fun ingredient to hear people try to pronounce.
What is it? Quinoa is often mistaken as a grain, but it is actually a seed and is related to leafy greens like spinach and swiss chard. These little seeds are packed full of nutrition as it is a complete protein, meaning it contains all the essential amino acids. It is also high in magnesium, iron and phosphorous as well as a good source of fiber, vitamin E and several B vitamins. Plus, it is gluten-free! When it is cooked it has a fluffly, slightly crunchy texture and a mild, kind of a nutty flavor to it.
You can usually find it at the store with the grains, but if it is not there make sure to check the health food sections or specific gluten-free sections as each store may keep it in different areas. You can also find it in the bulk bins at stores like Whole Foods.
Aside from all the nutritional benefits from quinoa, I love how versatile it is. It cooks quickly and will keep in the fridge for a few days, is good hot and cold, can be used as an alternative to brown rice or other grains, can be eaten for breakfast like oatmeal, for lunch in a salad, or for dinner in a casserole or soup. There are endless ways to enjoy it. Here are some recipes to get your started!
How do you use Quinoa?
Betsy Wray is the healthy living editor. She will be bringing recipes, new restaurants, tips to live a healthy life, and kitchen basics to the table. Betsy lives in Nashville, Tennessee where she is currently going to culinary school. She is passionate about many social causes involving food such as providing people who live in designated food deserts with the proper resources to fresh produce. When she isn’t busy saving the world she enjoys hanging out with friends, spending time with her black pug named Lucy, going on road trips and trying new recipes. Send Betsy an email at firstname.lastname@example.org or follow her on Twitter @BetsyWrayView all Betsy Wray posts.