Here at Best Food Facts, we like to think of quinoa as the “little black dress” of food. Pronounced KEEN-wah, and dubbed an “ancient grain,” this pseudo cereal is actually not a grain at all, although it certainly looks and acts like one! Quinoa is the seed of the Chenopodium or Goosefoot plant. And this superfood is actually related to beets, chard and spinach, so both the leaves and the seeds of quinoa are edible.
Quinoa’s long nutrition history can be traced back to the 1500s when it was eaten by the Incas who referred to it as the “mother of all grains.” This high honor may be because quinoa is a complete protein, offering all of the essential amino acids, a building block of muscle. Amino acids must be replaced on a daily basis because they are not stored in the body. It’s also high in potassium, which regulates the functioning of the heart, kidneys, muscles, nerves and digestive system.
Enjoy this versatile food in seed, flake or flour form: cold, hot, sweet or savory. See what we mean about the “little black dress”? Just make sure to rinse it prior to cooking in order to avoid any bitterness.
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Source: Whole Grains Council