Quinoa, pronounced keen-wah, is considered “the supergrain of the future”.

Actually, it’s not a grain at all, but rather the seed of a leafy plant in the goosefoot family that’s distantly related to spinach.

As a complete protein, quinoa contains all eight essential amino acids. It is also higher in unsaturated fats and lower in carbohydrates than most grains.

Quinoa has a mild flavor with a unique crunch, is gluten-free and a good source of magnesium, copper and folate.

Selecting and Storing Quinoa

Before cooking, rinse quinoa to remove its sap-like (saponin ) coating. Store quinoa in a tightly closed container in a cool, dry place.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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