TO SEED OR NOT TO SEED

Although quinoa is technically a seed, its nutrition value and composition, as well as its taste and texture, are more characteristic that of a grain. Thus, for the sake of making dietitians, nutritionists, and health coaches’ lives much easier, it is treated as a grain. It is important, however, to note that it is in fact a seed, as it can be used as a replacement to grains in case of sensitivity to the latter.

KNOW YOUR PRODUCT

Quinoa is the only “grain” that is a complete protein, making it perfect for vegetarians and vegans, or those looking to cut back on meat. It also has a low glycemic index; it enters the bloodstream at a steadier rate, which helps make you feel fuller for longer. Lastly, it’s wheat and gluten free – basically, quinoa works with just about any diet!

PREPARING QUINOA

First, it is crucial to rinse the quinoa to remove its natural coating (called saponin), which makes it taste bitter.

To boil the quinoa, the best ratio would be 1:2 with water (ex. 1 cup of quinoa would require 2 cups of water). You can also use stock instead of water to add flavor to your quinoa, depending on what you intend to make. Start with high heat until the water boils. Once it does, reduce the heat to low and simmer for about 15 minutes. You’ll know the quinoa is done when it becomes translucent and you can a white circle around the individual seeds.