Quinoa ( Chenopodium quinoa; / ˈkiːn.wɑː, kiˈnoʊ.ə /, [2] [3] [4] from Quechua kinwa or kinuwa) [5] is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. [6]
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Quinoa is the seed of a plant known scientifically as Chenopodium quinoa. It is higher in nutrients than most grains and is often marketed as a “superfood” ( 1, 2 ). Although quinoa
Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant. Botanically speaking, it’s not a grain. However, it’s often called a “pseudograin” because it’s similar in nutrients
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Quinoa is a plant. The seed of quinoa is eaten like a grain, like wheat. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains. It does not
Quinoa is the healthy wonder grain we can't get enough of—we even eat it for breakfast! Learn how to cook quinoa with over 360 recipes complete with nutrition information. Quinoa Salad Quinoa Side Dishes Zesty Quinoa Salad 1,507 Ratings Quinoa Black Bean Burgers 1,127 Ratings Quinoa and Black Beans 6,015 Ratings Garlic Quinoa 99 Ratings
Quinoa (pronounced KEEN-wah) may be the most widely recognizable of the so-called " ancient grains ." It has been a staple in the diet of people in the Andes for thousands of years; the Incas called it “the mother of all grains.” Long before Europeans colonized South America, quinoa was being cultivated and eaten throughout much of the continent.
Quinoa is especially unique because it contains all the essential amino acids (protein building blocks) that your body needs. Soy is the only other plant-based food that achieves this. It's also
The tiny, high-protein whole grain from South America has been around for thousands of years; if you’re not already eating it regularly, now’s the time. It cooks more quickly than rice and is
Directions Step 1 Combine quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. Cook's Notes
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