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As quinoa gains in popularity, here's why you should add it to your diet
The quinoa we eat is actually the seed of the quinoa plant
Quinoa “grains” are really seeds harvested from the quinoa plant – a relative to Swiss chard – and can be cooked just like rice.
Unlike rice and wheat, which lack the amino acid lysine, quinoa offers a complete source of protein, as well as iron, magnesium and fibre. It’s also gluten-free.
Quinoa has a slight nutty flavour. It can easily be transformed into a side dish by adding lemon, parsley and garlic, or diced tomato, cilantro and jalapeño.
Try boiling it in reduced-salt vegetable or chicken broth. Use quinoa in stir-fries or stews, or add cooked, cooled quinoa to a fresh salad.
Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.