Full of protein and gluten-free! But what is it? A grain? A seed? Though many use it as a grain replacement, quinoa is not a grain at all but a pseudograin related to beets, spinach, and — of all things — tumbleweeds.
Quinoa has gained a lot of attention for its gluten-free qualities in recent years. In fact, 2013 has been dubbed "The International Year of the Quinoa" by the Food and Agricultural Organization of the United Nations (FAO), and for good reason. It offers a rare combination of heart healthy fats and antioxidants that is absent in traditional grains.
The combination allows quinoa to withstand cooking (thanks to the antioxidants) while retaining its fat content without going rancid. With healthy fats, antioxidants and a healthy dose of protein (14%), quinoa is becoming a wiser choice for grain lovers who want to have their cake and eat it, too!
Read More »