Quinoa (/ˈkiːnwɑː/ from Quechuakinwa or kinuwa) Chenopodium quinoa is a pseudocereal, a flowering plant related to spinach and amaranth. The gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains. It originated in the Andeanregion of northwestern South America and was first eaten by human beings in the regions known today as Peru and Bolivia around three thousand years ago.
BENEFITS: The United Nations (UN) declared 2013 “The International Year of Quinoa,” due to its high nutrient value and potential to contribute to food security worldwide. NASA scientists have been looking at it as a suitable crop to be grown in outer space, based on its high nutrient content, ease of use and simplicity of cultivation. In addition to the nutrients listed in the chart, quinoa contains more than 10% of the RDA for vitamins B1, B2 and B6 and small amounts of calcium, B3 (niacin), vitamin E and omega-3 fatty acids.
USES: Quinoa can be sprinkled on salads, added to soups and stir fries, or eaten alone or combined with oatmeal and other grains as a cereal. It takes only about 10 minutes to cook Fluffy Quinoa.
|NUTRITIONAL FACTS||1 CUP COOKED QUINOA (185 g)||%DV|