Quinoa, pronounced “keen-wah” is broadly referred to as a grain, although technically, it isn’t one. Quinoa is what one would call a “pseudo-cereal,” because it is eaten and cooked like a grain and has similar nutritive properties, though it is not a true member of the true grass family.2 The quinoa plant is actually in the same family as beets, Swiss chard, and spinach. Quinoa may be having an identity crisis, but its remarkable nutrient density puts many grains to shame, specifically in terms of protein, fat, and mineral content.Quinoa is packed with many vitamins and minerals including:

Heart-healthy monounsaturated fat (oleic acid), and omega-3 fatty acid (a-linolenic acid)
Antioxidant phytonutrients called flavonoids
Essential minerals including manganese, magnesium, iron, phosphorus, potassium, calcium, zinc, copper, selenium
Vitamins: B1, B2, B3, B6, B9, E,
Soluble and insoluble fiber
These nutrients found in quinoa have been linked to several health benefits5 6:
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