What is Quinoa Anyway?
Quinoa. Many can’t pronounce it and many don’t know what it is, yet it has become a very popular grain, often used as a substitute for rice or pasta. Wait…is it a grain?
Although quinoa (pronounced KEEN-wah) means "mother grain" in the Incan language, it is actually a seed. "The yellowish pods are the seed of a plant called Chenopodium quinoa, native to Peru and related to beets, chard, and spinach," wrote Nicole Spiridakis in a story for NPR. Because quinoa looks and tastes so similar to grains—like a puffier, nuttier couscous—it’s often called a pseudo-cereal (a term used to describe foods that are prepared and eaten as a whole grain, but are botanical outliers from grasses). And as a good source of protein, fiber, iron, copper, thiamin, vitamin B6, magnesium, phosphorus, manganese, and folate, it’s also called a “superfood.”
It has been a staple in the diets of people in the Andes for thousands of years, but it has only recently experienced a huge surge in popularity because of its high nutrient content and wide-range of health benefits. It also holds a worldwide reputation as a healthier substitute for white rice and pasta. Vegetarians and vegans tout it because quinoa is one of the few plant proteins that is a “complete” protein. This means it contains all nine of the essential amino acids your body needs.
In addition to it being loaded with nutrients, quinoa has many other health benefits: quinoa's high dietary fiber content can help lower LDL (“bad” levels of cholesterol), boost digestive health, and potentially lower the risk for some gastrointestinal cancers; its high magnesium content may improve blood sugar control and help manage Type 2 Diabetes; its high antioxidant content may help decrease the risk of inflammation; and its gluten-free content makes it is perfect for those with Celiac’s, etc.
There are a variety of ways quinoa can be incorporated into your diet, the most common being to just eat it as a substitute for rice. But other ideas include incorporating quinoa into tacos, salads, and soups (as a thickener). Quinoa seeds can also be made into flour by grinding them to a fine consistency so a broad range of gluten-free options such as quinoa bread, pancakes, and cookies, can be made.
Below are a few recipe ideas:
Quinoa is so versatile…sky’s the limit! So try any quinoa recipe and let us know what you made in the comments below!