Although it looks like a grain, this nutritional powerhouse is actually a seed that originates from the Andes Mountains of South America and should be in your cabinet pronto.
Why you should eat it?
- It serves as a complete protein with 9 essential amino acids. Jump on it vegetarians/vegans.
- High magnesium and riboflavin (B2) content
- Great source of insoluble fiber.
- Provides half the daily minimum requirement for manganese & is a good source of copper & zinc.
- Lower in carbohydrates than rice and other grains.
- Gluten free.
- Very filling.
- Easy preparation: 2 parts water for every 1 cup. I usually add a teaspoon of EVO to the boiling water before I add my quinoa in. Similar to brown rice in that it takes ~25 min to cook.
Brown Rice vs Quinoa
“A cup of cooked quinoa has 220 calories, 8 g protein, 3.5 g fat, 39.5 g carbohydrates and 5 g fiber. Quinoa is in fact slightly higher in fat, but it beats brown rice in the amounts of protein and dietary fiber per serving. Quinoa is a much better choice for vegetarians or vegans since it is more difficult to get enough protein in those types of diets. Quinoa has all of the essential amino acids in it, whereas brown rice doesn’t make up a complete protein on its own”. From: http://quinoanutrition.info/