Quinoa (pronounced KEEN-wah) is a grain-like crop that is grown for its edible seeds. It is native to the Andean region of South America and has been cultivated for thousands of years by the Incas. Quinoa is a pseudocereal, meaning it is not grass like wheat or rice, but its seeds can be used like grains in cooking. Quinoa is a popular ingredient in vegetarian and vegan diets as it is a good source of protein, fibre, and several important vitamins and minerals. It has a slightly nutty flavour and a chewy texture. Quinoa is also gluten-free and easy to digest. It can be cooked like rice, boiled or steamed, and can be used in a variety of dishes such as salads, soups, stews, and even desserts.

Quinoa is a highly nutritious and versatile grain that has gained immense popularity in recent years. Quinoa is known for its high protein content and is considered a complete protein because it contains all nine essential amino acids that the body needs. It is also gluten-free and rich in fibre, making it a great option for people with celiac disease or those who follow a gluten-free diet. In addition to its health benefits, quinoa is also a sustainable crop that requires minimal water and fertilizer compared to other grains. It is an excellent source of vitamins and minerals, including iron, magnesium, and potassium. Overall, quinoa is a nutritious and delicious grain that is a great addition to any diet. Its versatility and health benefits make it a popular choice for those looking for healthier alternatives to traditional grains.

Nutritional Facts