Quinoa to the rescue

With obesity rates looming and diabetes diagnoses at an all-time high, many of us have eliminated simple carbs—such as pop, candy, and white bread—from our diets. We’ve stealthily swapped in brown rice for the white variety and we only choose the seediest, grainiest breads in the aisle. But there’s always room for improvement, right? Enter quinoa.

Often mistaken as a grain, this pseudocereal is actually the seed of a leafy plant closely related to spinach and beets. Cooked quinoa is frequently compared to millet and couscous in terms of appearance and can be used in lieu of rice and pasta in a variety of different dishes.

Recently, this superseed has been launched into superfood stardom, and it’s no surprise why: a single cup of cooked quinoa contains 8 g of protein and 5 g of dietary fibre. Add to that its medal-worthy glycemic index of 53 and you’ve got the foundation of a nutrition-packed dinner (or lunch, or snack, or even breakfast!).

To incorporate more quinoa into your diet, try tossing it with some veggies and a light vinaigrette, like we did in our Quinoa Spring Salad. Or add it to a hearty lentil stew for an extra punch of protein, like our Lentil Quinoa Stew. 

Another quick and easy way to enjoy quinoa? Take a cup of cooked quinoa and fry it up with a dash of extra-virgin olive oil, minced garlic, chopped veggies (carrots, celery, onion, kale), a taste of soy sauce, some red pepper flakes, and a scrambled egg.

How do you like your quinoa?