Calories: Moderate

Protein: Low

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Moderate

Sodium: Low

Main vitamin: Vitamin C

Main mineral: Iron, Zinc

 

 

 

Quinoa is a seed that originally stems from Latin America, primarily Peru and Bolivia. It is high in iron, zinc, magnesium and potassium and is one of the few complete plant-based proteins. Due to its lower overall protein content, however, you should consider it a carbohydrate rather than a protein source.  

 

Important for people suffering from celiac disease is that quinoa is gluten-free. As a complex carbohydrate, it will keep you full for longer and is a great addition for a healthy diet.  

 

 

 

Preparing quinoa is similar to preparing rice. Rinse it off with water to remove its bitter coating and then cook for around 15 minutes. Cooked quinoa should have a fluffy texture with a slight bite and a somewhat nutty taste.

 

Remember that like rice quinoa expands when you cook it so it grows quite a bit in volume. You can eat quinoa with just about anything from meat or fish to vegetables and Fruits. It’s really versatile and delicious.