Why we heart quinoa

Quinoa is one of the world’s most popular superfoods and it’s over three thousand years old! Discover it’s many benefits and why we heart quinoa.

Although its light, fluffy texture resembles grains such as rice, couscous and millet, quinoa is actually classified as a seed. However, it occupies a similar role to grains in many dishes – making it a very versatile ingredient. It can be eaten for breakfast (as a cereal), lunch (as a salad) or dinner (as a grain substitute).

Quinoa contains more protein, fibre, vitamins, nutrients and antioxidants than any grain. Many plant foods are deficient in certain essential amino acids, such as lysine. However quinoa is an exception to this and is high in in all the essential amino acids, making the protein levels of quinoa comparable to those in milk.

The nutrient breakdown for 185g of cooked quinoa is as follows:

• Protein: 8g
• Fiber: 5g
• Magnesium: 30% of the RDA.
• Phosphorus: 28% of the RDA.
• Folate: 19% of the RDA.
• Copper: 18% of the RDA.
• Iron: 15% of the RDA.
• Zinc: 13% of the RDA.
• Potassium: 9% of the RDA.
• Over 10% of the RDA for vitamins B1, B2 and B6.
• Small amounts of calcium, B3 (niacin) and vitamin E
• Large amounts of plant flavonoids, including quercetin and kaempferol

To reap the benefits of these nutrients, try our Quinoa, lentil & feta salad recipe as a tasty lunch or healthy side dish: