Quinoa
GL: Low
Quinoa, often called a “super grain,” is technically a seed but cooks like a grain. Originating in the Andes, quinoa is naturally gluten‑free, rich in fiber, and one of the few plant foods that provides all nine essential amino acids. It comes in several varieties—white, red, and black—each with slightly different textures and flavors.
Health Bonus
Quinoa provides complete protein, making it an excellent choice for vegetarians and vegans. It is high in magnesium, iron, and antioxidants, and has a low glycemic load. Its combination of fiber and protein promotes satiety and steady energy.
Cooks Tips
Simmer quinoa in broth instead of water for added flavor. Let it rest after cooking to absorb moisture fully. Use different colors of quinoa together for variety and visual appeal.
Menu Magic
- Toss into salads with beans, vegetables, and vinaigrette.
- Use instead of rice as a side dish or stir‑fry base.
- Make quinoa porridge for breakfast with fruit and nuts.
- Form into patties with beans or vegetables for veggie burgers.
Related recipes
- Mediterranean Quinoa Salad
- Quinoa & Black Beans
- Quinoa Veggie Burgers
Bill Gibson, II 