Quinoa Food Talk Friday

Quinoa Food Talk Friday

You’ve probably heard a lot of talk about quinoa in the last few years. It has become a VERY trendy grain. In 2015 restaurants were giving away money to people who named their children Quinoa. You have to admit the name is pretty cool KEEN-wah, not kwin-OH-a or if you’re my grandma Qui-no-nah. Though the word may be tricky the nutrients and health benefits inside definitely aren’t. 



Naturally, quinoa is a gluten-free ancient whole grain. Unlike refined grains, whole grains include the whole grain, none of the parts (bran, endosperm or germ) are removed. Not only is quinoa white but also red and black. Most stores have a tri-color quinoa in store, sometimes even in the bulk bin. This grain is versatile, tasty, and nutritious. 



 Quinoa has all nine essential amino acids. Essential amino acids are those amino acids that we must get from food, our bodies don’t make them! There are 9 of them; phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, lysine. Quinoa is also an excellent source of magnesium and a good source of zinc, iron, and folate.

Cooked + Uncooked Quinoa

One cup of cooked has:

  • 222 calories
  • 8g protein
  • 5g fiber
  • 3g fat
  • 39g carbohydrates
  • 30% RDA Magnesium
  • 19% RDA Folate
  • 15 % RDA Iron
  • 13% RDA Zinc


Curious why you might be tasting something bitter? Quinoa has a natural coating called saponin that keeps insects away. The saponin can be easily removed by rinsing quinoa with water before cooking.


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