Quinoa! Quinoa! Quinoa!

Quinoa {keen-wa} is a great alternative to white rice or couscous. It is an excellent source of protein between 12%-18%, contains all 8 amino acids, dietary fiber, phosphorous, magnesium, iron, and is gluten-free.

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It is not considered a grain, but a seed from the Goosefoot plant. Quinoa comes in a variety of different colors, from ivory to pinkish to browns, reds and deep black. However, three kinds are generally used: the white {sweet Quinoa} , the red fruited variety and black. When cooked, Quinoa is light and fluffy in texture, with a mild, nutty flavor.

A Spanish-originated food, qunioa, has been cultivated in the South American Andes for nearly 6,000 years and has been a staple food for many Indian inhabitants of that region. Inca Indians considered it the sacred “mother grain". It was also tradition for the tribal leader to plant the first seed of Quinoa for the harvesting season.

Quinoa is fairly easy to prepare. Remember to rinse Quinoa before cooking to diminish the bitter, outer coating. The presence of saponins is prevalent when suds emerge in the water during rinsing {no worries, just let them chill out for a bit}. Saponins, when ingested, can help the immune system and protect against viruses & bacteria.

Happy Eating!! ;) Hope you are having a nice weekend!