Quinoa (pronounced “KEEN-wah”) has gained recognition and popularity as a gluten-free grain alternative and valuable vegetarian source of protein. As a breakfast, side dish, salad, or dessert, quinoa is a versatile ingredient that can be used in various cuisines.
Quinoa is rich in B vitamins like other grains, but it’s actually an edible seed and a relative to spinach, beets and Swiss chard. Quinoa is unique in that it contains all nine essential amino acids making it a complete (whole) protein. This protein-dense food originated in the Andes Mountains of South America and was a sacred staple in the diet of the ancient Incan culture.
If you’ve never tried quinoa before, here’s a great recipe to try for your first experience! This dish travels well and can be eaten hot or cold. Enjoy it as a side or wrap it in a warm tortilla with avocado and shredded raw cabbage or lettuce for a satisfying meal. Continue reading “Quinoa and Black Beans”