Quinoa is a grain crop that is grown for its edible seeds. It’s pronounced KEEN-wah.

It is basically a seed, which is prepared and eaten similarly to a grain.

It has been eaten for thousands of years in South America and only recently became a more known food in the supermarket in Europe.

There are three main types: white, red and black.

According to Healthlines.com The nutrient content in 1 cup (185 grams) of cooked quinoa :

Protein: 8 grams.

Fibre: 5 grams.

Manganese: 58% of the recommended daily allowance (RDA).

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.

Quinoa cooks in about 15 minutes. To cook use 2 cups liquid and 1 cup quinoa.

Slowly bring the quinoa and liquid to boiling point and then turn the heat down to low. When you see little circular rings coming from the outside of the grain you will know it has cooked. Simmer until all the liquid is absorbed or add a little more fluid and continue to simmer if you want the quinoa to be a little softer.

As a vegetarian I like to eat this as it is so rich in protein and eat it as an alternative to rice with my home made chilli. I also enjoy it as a great breakfast alternative. I boil it gently in non-concentrated apple juice and put in some freshly grated ginger.

Give it a go.