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Family Nutrition & Health


Kean on Quinoa


Quinoa has spent the last few years becoming the darling of the American nutrition and cooking world, showing up on fine dining menus and on school lunch lines. Quinoa grows in the Andes mountains and has been a staple in diets across South America for thousands of years. It’s versatile, packed with protein, has all the amino acids to make it a complete protein, is a good source of dietary fiber, has anti-inflammatory agents, and is gluten-free. Whew!

But does it taste good? Yes. It’s slightly nutty yet mild, making a great savory side dish, and takes on flavors easily, so it can also be a wonderful protein-packed breakfast.


Cooking with Quinoa

  • Look for packages of “pre-rinsed” quinoa, and be sure to rinse it again before cooking. The seed has a natural protective coating, saponin, which is bitter if not rinsed off.
  •  Look for packages of “pre-rinsed” quinoa, and be sure to rinse it again before cooking. The seed has a natural protective coating, saponin, which is bitter if not rinsed off.

Recipe ideas:
  • Combine cooked chilled quinoa with pinto beans, toasted pumpkin seeds, coriander and chopped jalapeño. Season with chili powder for a Tex-Mex inspired salad.
  • Add quinoa to your favorite vegetable soups.
  • Use quinoa as a wheat-free substitute in you favorite tabouli recipe.
  • Reheat cooked quinoa in a skillet with sautéed onions, add a scrambled egg, and start your day with a protein-packed breakfast.





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