What Is Quinoa and What Are Its Health Benefits

By: Kitchen Crew   April 27, 2018

First, let’s get the pronunciation right, it’s KEEN-WAH. So, if your still out there talking about keen-noah-wha or quin-woa, it’s time to say KEEN- WAH. Now that we’ve got that out of the way, it’s time to learn what this ultra-popular superfood is and what you can do with it.

Quinoa (remember KEEN-WAH) is a pseudo cereal. What is a pseudo-cereal? It’s a seed that pretends to be like a grain. It looks like a grain, tastes like a grain, has similar nutrition properties to grains, but it’s a seed in disguise. Kind of like how peanuts pretend to be a nut but really, they are a type of bean/legume.

Quinoa is harvested from a plant in the goosefoot family. Other members of this family are swiss chard and spinach. Quinoa must be washed before cooking because it contains a bitter substance called saponins that are not enjoyable if cooked into a dish.

It includes all essential amino acids and therefore a source of complete protein. It’s not super high in protein, but it has more protein than most grains or grain-like foods. It also has more fiber than comparable foods such as couscous or rice. However, like those foods, it is also high in complex carbohydrates.

There are hundreds of variety’s of quinoa, most often you will find white, black, red, or a mix of these colors sold in stores. It’s native to Bolivia and Peru, although because of its durability, cultivation has started in the US and Canada.

Quinoa can be cooked on the stove, in the slow cooker, or in a pressure cooker. Some methods allow for baking, but most require you fully cook it before you use it in a baked recipe.

It’s very versatile and will absorb the flavors it’s cooked with. However, some people find the taste of quinoa too “earthy” for them. If you are one of those people, try cooking the quinoa according to package directions in broth instead of water. Using broth will enhance the flavor and tone down some of the earthiness.

Try incorporating more quinoa into your diet. For some recipe inspiration, check out a few Blue Ribbon quinoa recipes.

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“These wonderful little latkes are different in that they have cooked quinoa in them. You can also prepare the quinoa just before making the latkes. We loved them, and I’ll make them again for the Jewish holidays.” – Jo
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“I threw this together for lunch one day. I brought it to work, and it was a big hit! We had it as a side with broiled red snapper. It really complemented the dish.” – Shelly
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“Made this up when I was trying to think of things to make when my vegan daughter was coming to visit. Very tasty and healthy. It was a hit with my daughter and husband.” – Deni
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“Quinoa is such a versatile grain. I use it as a filler in a lot of recipes. In this recipe, I’ve used red quinoa as it holds up a little better than the white. You could use broccoli, seafood, or leftover turkey. Endless options.” – Patty
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“I had not really decided on what to make for supper tonight, but I knew that I had staples on hand. I put a bit of a twist on it and came up with this goodie. Quinoa, mushrooms, onions, fresh spinach, and meatless crumbles just wandered into a casserole that was filling without being heavy, and spicy without being hot.” – Cindy
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“Great addition to any meal or on its own as a meal. My boyfriend has me make this at least once a month. It warms up great in the microwave.” – Susan