Not many foods have had the honor of having a whole year named after them, but quinoa is one of the few. The United Nations declared 2013 The International Year of Quinoa due to its potential for improving food security. This hardy plant can withstand wide ranges in temperatures and low moisture, which makes quinoa a great crop for arid farming conditions.
Native to the Andean region of South America, most quinoa is still grown in Bolivia and Peru, though it’s spreading further afield too. Technically, quinoa is a seed rather than a grain as it comes from the Chenopodium quinoa plant, rather than a grass. But it’s generally classified as a whole grain and is eaten in a similar way.
Tasty and healthy
Pronounced keen-wah, quinoa is low carb, high protein, full of fiber, and gluten-free, so it’s a super-useful addition to any kitchen store cupboard. As it’s packed with nutrients, minerals, vitamins, and antioxidants, when eaten regularly it can reduce cholesterol, lower blood sugar, boost digestive health, and even fight against cancer.
Quinoa is generally boiled and can be eaten as a side dish, used to stuff vegetables, added to salads or soups, or made into a breakfast porridge, to name just a few. If you’d like some inspiration, here are some delicious recipes with quinoa as the star.