Quinoa: Five Reasons It Should Be a Staple in Your Pantry

If you’ve been paying any attention to the landscape of healthy eating, you’ve likely heard of quinoa. If you haven’t, here’s your chance. Just remember the little people when you hit the big time in ultimate health. Kidding. No, I’m not.

What is quinoa?

Pronounced “keen-wah”, this mighty little grain dates back some 5,000 years. Quinoa is one of those things you either love or hate. I’m of the former frame of mind. L-O-V-E it, but I do know of a few haters in my circles. They can’t seem to get past its nutty flavor and grainy texture. Funny, those are the reasons I adore it so, coupled with the insane nutritionals that make a girl who obsesses about things of this nature weak in the knees. Check it:

1.High in fiber

One cup of cooked quinoa boasts 5 grams of fiber, which is 20% of your recommended daily intake! 

2. Protein-rich

Quinoa is a complete source of protein, meaning that it contains all the amino acids necessary for our nutritional needs, which is a big plus for the vegetarians and vegans in our lives.

3. Great source of essential minerals

Quinoa is high in iron, calcium, manganese, magnesium, and copper. In addition to so many other benefits, this means more energy, stronger bones and teeth, less PMS, a better immune system, and improved fertility.

4. Naturally gluten-free

This is fantastic for those who may either have problems digesting gluten {wheat} or have legit Celiac Disease. Not sure if you should or shouldn’t be gluten-free? Read this.

5. Reduces inflammation

In comparison to other whole grains like wheat, quinoa provides a nice dose of heart-healthy monounsaturated fat, omega-3 fatty acids, alpha-linolenic acid {ALA}.  This helps to improve inflammation. What is inflammation, you ask? Read this.

Lastly, and while this is completely subjective, it’s tasty. Yeah, I’m a big fan and use it often. So much so that to save time, I cook up a large batch at once and freeze it in these non-toxic storage containers or leave it in the refrigerator for up to 3 days and toss it in dishes whenever the mood strikes.

As someone who appreciates variety, quinoa comes in three varieties: white, red, and black. What’s the difference? According to the Whole Grains Council, this:

White

The most common of the three, it’s white {shocking, I know}.

Red

Cooks allege that red quinoa holds its shape better than white, making it more suitable for cold salads. I’m an avid white quinoa fan and have yet to run into an issue with my white holding its shape in cold salads, but who am I?

Black

Flavor is a bit earthier and sweeter than white quinoa. I’ve yet to test this hypothesis but I will tell you this: black quinoa is on my bucket list to add to my pantry STAT.

How to prepare

It should be noted that it is best to soak or sprout quinoa {or any whole grain or bean} to remove the phytic acid that has been known to bind up minerals and enzymes that, for some people, can make the whole grain difficult to digest. Soaking or sprouting also improves the assimilation of nutrients in the grain – the reason we EAT them. I aim for a 24 hour soak, if time allows, but 8 hours will suffice. The bonus is that pre-soaking quinoa vastly reduces cooking time – a total score for your energy bill and busy schedule! Here’s a fun little guide for 10 ways to cook quinoa. 

My adoring better half is was among the previously mentioned hater category. Until I made this Sweet ‘N Tangy Barbeque Quinoa Bean Salad. Turns out, you CAN teach an old dog new tricks.

Where to Buy

Since quinoa has become waaay mainstream in recent times, just about every grocery store carries it in the health food or grain section. If you’re like me and loathe having to leave the house for anything other than fun times, buy it here and have it delivered to your doorstep.

Which quinoa category do you fall into? Love it or loathe it? I’d love to hear. Please leave a comment below.

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