Upon first glance most people think quinoa (pronounced Keen-wah) is a grain, but it’s actually a plant seed closely related to green leafy vegetables such as beetroot and spinach. It is high in protein and contains fibre and iron.
The texture of quinoa can be grainy, tender, nutty or mushy based on how long it’s cooked. It has a reputation of being delicious and comes in different colors of white, red and black.
Quinoa, in the raw, standard form is gluten free. Gluten is a common protein found in barley, wheat and oats. However, certain quinoa products like flakes and flour can be contaminated from exposure to wheat products, if they go through the same processing plants. Individuals with severe allergies to grains should pay close attention to quinoa labels. Quinoa can be prepared, cooked or uncooked and should be rinsed before consumption.