Quinoa

OK, first thing's first. It's pronounced KEEN-WA. Next, what is this? Quinoa is a seed cultivated primarily in South America. It is often compared to rice, and used as a grain for cooking, but is far superior to rice in nutritional value. The flavor has been described as "nutty" and I suppose that fits. I say it's "grainy" - they both work.

You can cook it the same way you cook rice - 2 parts water, 1 part Quinoa. When cooked, Quinoa is fluffy and light - again, similar to rice. It doesn't have much flavor, so you can add a lot of different things to it to complete the dish. I eat it mostly with grilled veggies. You can add flavor by cooking the Quinoa with veggie or chicken broth instead of water.

Nutritional Superiority

The reason why Quinoa is an excellent "grain" to use in place of rice is for its high protein content. It is one of only a few foods that offer complete protein - which means it contains all the essential amino acids.

If you are using DV% here is the breakdown:

Quinoa Protein: 16.2 percent
Rice Protein: 7.5 percent
Millet Protein: 9.9 percent
Wheat Protein: 14 percent for wheat
**Some varieties of quinoa are more than 20 percent protein.

Some other healthy tidbits about Quinoa:

It is a good source of: dietary fiber, phosphorus, magnesium, iron and it is gluten-free.


citations:
www.quinoa.net
www.chetday.com