Grains, Quinoa
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.
Glycemic Index = 53
Glycemic Load = 9
The Benefits
- Special diets: Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, High Protein Diet, Low Acid Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of: Manganese
- Good Source of: Magnesium, Folate, Copper, Phosphorous
- 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 Coconut, No Nightshade, No Legumes, No Grains, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Selecting and Storing
Before cooking, rinse quinoa to remove its sap-like (saponin) coating. Store quinoa in a tightly closed container in a cool, dry place.
