Quinoa: Discover Its Benefits

Quinoa is a grain-like crop which is native to Peru, and it has been a staple food for South Americans for thousands of years. It is now recognised around the world for its enormous nutritional value and high protein content.

Being able to be cooked and eaten as if it were a grain, and yet being gluten-and wheat-free, it opens up great possibilities for anyone who is sensitive to grains.

Quinoa is a great source of B-group vitamins, iron, fibre and vitamin E. It also contains high levels of quercetin, an anti-inflammatory bioflavonoid which acts as an antioxidant in the body and reduces the risk of diabetes and hypertension.

There are several kinds of quinoa available, including white and tri-colour. White quinoa has a more subtle flavour and is slightly fluffier when cooked than tri colour quinoa. It has a mild, nutty taste and is a simple substitute for couscous, bulgur or rice. It is recommended that you soak and rinse quinoa before cooking it as you would rice. Try adding quinoa to soups and casseroles, use it as a breakfast cereal with milk and fruit, or combine it with steamed vegetables, toasted almonds, pomegranate seeds and raisins for a Middle Eastern-style side dish.

Information presented is for information purposes only and is not intended to replace advice or treatment from qualified healthcare professionals. The information is not intended to treat or diagnose. Always consult your healthcare professional before taking nutritional or herbal supplements. If you are pregnant, breastfeeding, have any allergies or diagnosed conditions, or are taking prescription medications, always consult your healthcare professional before taking nutritional or herbal supplements.