Quinoa is a seed but eaten like a grain and hence referred to as a pseudo cereal.   It is botanically related to spinach.  Although quinoa was relatively unknown in our country a few years ago, it is now cultivated in India due to the growing demand and high nutritional value.

Quinoa has a coating which contains saponins and tastes bitter.  But quinoa available on the market shelves has the outer coating removed to make it more edible.  Phytic acid and tannins which hinder absorption of nutrients can be removed by washing, soaking and / or germinating quinoa.

Why has quinoa grown in popularity? The most commonly mentioned reason is due to its protein profile.  In a country with a large vegetarian populace, protein intake can be a challenge.  Quinoa is not only higher in protein compared to rice and wheat, but also has a better amino acid profile.  The presence of around 14 g of protein in 100 g of quinoa makes it a much better option to meet the protein requirement.

Besides protein, quinoa has good amounts of fibre.  Fibre helps to prevent and control many lifestyle related diseases.  Although higher in fat content when compared to wheat and rice, most of the fat is monounsaturated and polyunsaturated which are beneficial for the body.  Quinoa is a very good source of folate, which is vital for red blood cell formation and healthy cell function.  Quinoa also has magnesium, phosphorus and manganese.

Above all, quinoa is gluten free.  With increasing incidence of celiac disease and non-celiac gluten sensitivity in our country, quinoa is one of the good substitutes for wheat.

Research also suggests that the bioactive polyphenols in quinoa exhibit antioxidant activity with potential health benefits.

Looking forward, quinoa is likely to become more popular.