Quinoa, pronounced KEEN-wah, is a really ‘old’ grain that is just now becoming popular in America. It was first cultivated over 6,000 years ago! It is considered a “whole grain” which is healthier for you than refined grains are (such as White bread, rice, flour, pasta, etc) It is a good alternative to rice or couscous; and in fact, it looks a little like couscous, but it has its own unique flavor. You cook quinoa as you do with rice: Boil in water for 10-15 minutes and then serve.

Quinoa is very rich in nutrients, and can provide many health benefits. It is high in fiber (as most whole grains are), manganese, magnesium, iron, copper, and phosphorus. These nutrients can help prevent migraines, heart problems, and breast cancer; and can provide other health benefits to children, post-menopausal women, and those with diabetes.

The quinoa that you buy in the store has already been processed to remove the saponin found in quinoa’s natural state. (Saponin prevents birds and other animals from eating it, making it is a very low maintenance grain to grow). Some companies also mix a small amount of corn product in with the quinoa germ to make it slightly more palatable; however, based on the nutrient guides on the two or three vendors we have used, this has a very small effect (if any) on the nutrient value of the quinoa.

Being a whole grain, quinoa is also gluten free, and some companies (such as Ancient Harvest) process their quinoa in gluten-free processing centers.

Try it out, it may just become a staple of your diet!

–Cory

[ps. Sources for the above were Wikipedia, WHFoods, and Ancient Harvest's website]