Quinoa (pronounced “KEEN-wah”)
- It’s actually a seed of a leafy plant and more closely related to spinach, beets and chard than to cereals or grains.
- You should rinse quinoa well before you use it. Rinsing quinoa removes its natural coating, called saponin, which can make it taste bitter or soapy.
- It contains 8 grams of protein per cup, is high in fiber (may help you feel full), and it has a low glycemic index making it a great substitute for white rice.
- You can sprout it! Yes, just like you would sprout other seeds (e.g., alfalfa, broccoli). Sprouting quinoa makes it easier for digestion and absorption of nutrients to take place. https://healyeatsreal.com/how-to-sprout-quinoa/
- It’s a complete protein containing all nine essential amino acids. Essential amino acids have to be ingested through food as your body cannot produce them. Vegetarians and vegans want to strive to consume complete proteins daily and quinoa is a good choice.
- There are three main types: white, red and black. They differ slightly in taste and cooking time, and I like to enhance the flavor of quinoa by cooking it in vegetable stock. You can often find tri-color blends of all three.
