By Heide Kennedy, Arizona Farm Bureau Communications Intern
If you don’t already use quinoa in some of your recipes, you should. Despite its tricky-to-say name, this little, tiny seed is packed with lots of nutrients and health benefits. To top it all off, it’s a great ingredient to use in lots of warm, cozy, fall dishes, which is the season right around the corner!
Portion of uncooked Quinoa (detailed close-up shot)
When it comes to nutrition, quinoa really packs a punch. According to registered dietician Beth Czerwony, quinoa is considered to be nutrient-dense, meaning that ounce for ounce, you get a lot of vitamins and minerals, especially compared to refined or processed foods. One cup of quinoa clocks in at 222 calories, 8 grams of protein, and 5.2 grams of fiber. Additionally, it is a good source of thiamin, riboflavin, vitamin B6, folate, iron, magnesium, phosphorous, and manganese.
Besides its stellar nutritional value, quinoa is also great because of its versatility. You can use it in place of rice, add it to soups or stews, make quinoa salads, and even bake with it! My personal favorite is to make quinoa salads both warm and cold, during the fall months. I love just experimenting with different ingredients and making it up as I go. So far, the best that I’ve tried is quinoa with chicken, dried cranberries, roasted butternut squash, and Brussels sprouts, with rosemary, thyme, and Dijon vinegarette. But, the possibilities are really endless!
For more recipes and articles about quinoa, check out these from Fill Your Plate!