Quinoa was known to the Incas as “the mother of all grains” and was first cultivated over 5000 years ago. Nutritionally, quinoa is considered a whole grain. Whole grains include the entire intact grain seed without removing any of its parts. Today, quinoa has blossomed as a favorite grain used in an entree or as a side dish.
A closer look reveals certain antioxidant phytonutrients in quinoa, and two flavonoids — quercetin and kaempferol — are now known to be provided by quinoa in concentrated amounts. And quinoa has valuable amounts of heart-healthy fats like monounsaturated fat.
Quinoa is naturally gluten free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of essential amino acids.
Try our fantastic salads featuring quinoa — Chopped Kale Salad with Quinoa, Quinoa Tabuli, and Veggie Quinoa. Delicious and so good for you!