Pronounced keen-waa or if you are like me Quin-O-A when I first saw the word at a restaurant. This little grain comes from South America and is packed with protein. The texture is a cross between a bean and rice and has been called a “Superfood”, which is really just a marketing term to describe foods that have a punch of nutritional value.
After cooking these amazing little seeds of nutrition they can be served in multiple different ways and I’ll share a recipe with you on Saturday. Consider implementing Quinoa into your diet a few times a week as it’s loaded with B vitamins. and rich in iron, magnesium, phosphorus, and zinc. Authority Nutrition has a great list of 11 Health Benefits of Quinoa. Read their full article HERE
This grain has become increasingly popular here in the United States and due to the nutritional value it doesn’t look like that will change anytime soon. So why haven’t we heard of Quinoa much until five years ago? It is still cultivated by hand and is one of the main staples consumed by the locals in Peru, Bolivia, Ecuador, Chile, and Columbia. As popularity for this grain has grown the demand on the farmers has increased and with any crop, production depends on climate conditions. So while the climate is right make sure to try this “superfood”, after all the Incas considered the crop to be the “mother of all grains”. Who wouldn’t want to try it with those accolades?