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Quinoa


Short Story

Pronounced keen-wah, quinoa is a tiny, gluten-free seed with a nutty flavor and fluffy texture when cooked. Often used as a grain in salads, bowls, or side dishes, it’s packed with protein, fiber, magnesium, and B vitamins. Grown in the Andes for thousands of years, quinoa is a staple in South American diets and has gained global popularity as a superfood.

Indigenous Andean communities have relied on quinoa for centuries to boost stamina, support overall vitality, and nourish the body. Its complete protein content makes it ideal for plant-based diets.

It is claimed or proven that consuming quinoa does the following:



More Data

Quinoa (pronounced “keen-wah”) is not a true grain. Higher in antioxidants than grains, it has been cultivated for over 5,000 years and considered helpful in reducing the risks of type 2 diabetes, cardiovascular disease, high blood pressure, obesity and colon cancer.

Quinoa contains:


Quinoa is much higher in fat than wheat and other grasses, has a significant amount of oleic acid the heart-healthy monounsaturated fat in olive oil and some (ALA) alpha-linolenic acid, the heart-healthy omega-3 fatty acid. These good fats stay stable or do not become oxidized from cooking.

Quinoa also contains high levels of antioxidants that lengthen its shelf life while protecting the seed from rancidity when heated. It is high in alpha, beta and gamma forms of vitamin E, polyphenols, and flavonoids like quercetin.

Having a very low glycemic index it not only exerts little blood sugar stress on the body and its high fibre content slows the absorption of other sugars. It has a high magnesium level that contributes to healthy blood sugar and blood pressure.

Compared to rice and wheat quinoa leaves you feeling more satisfied after eating it according to the Satiating Efficiency Index (SEI).

From an article formerly available at: theheartysoul com



This ingredient is normally used in the following Healthelicious products: