Quinoa is classified as the seeds of the Chenopodium quinoa plant, a broadleaf plant that produces seeds rather than fruit, with said seeds often mistaken for grains.
Grown in South America for millennia and despite its increasing popularity only in the last decade, it was used in ancient religious rites as well as in family kitchens by the Incas, who called it chisiya ("mother grain").
A rare plant food that is actually a complete source of protein and has the full profile of all 20 amino acids, including the nine essential amino acids that your body does not produce on its own. It's high in protein, fiber, manganese, magnesium, and phosphorus, and has a low-calorie count per serving.
Including this nutritious grain in your diet will aid weight loss, blood sugar control, cancer cell growth inhibition, and heart, stomach, and bone health.
Finally, it's gluten-free, making it an easy gluten-free alternative to gluten-containing grains like rye, wheat, and barley.
Goes well with both sweet and savory dishes.
BONUS TIP: To avoid bitterness, rinse the quinoa under running water before cooking.
◉ Seeds should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.