We already knew that quinoa was good for us, being a great source of protein and fibre, but scientists at Harvard University have now shown that a daily portion of quinoa can actually reduce the risk of premature death. The study, carried out over 14 years, showed that eating a daily portion of 34g of quinoa per 1000kcal, reduced the risk of premature death by 17%.
Quinoa has become an extremely fashionable alternative to rice and other grains due to its superior nutritional content. Not only is it a complete protein source, it's also high in fibre and the least allergenic of the grains, making it a great wheat-free alternative. Interestingly, it is not even part of the true grain family, it's known as a pseudograin and is actually part of the beetroot, chard and spinach family. It has been grown in South America for years, but only recently become popular here. It comes in both red and creamy white colours and is really easy to cook. It has a fluffy texture, but still retains a good crunch. Great as an alternative to rice in cooked dishes, but wonderful in salads too.
Scroll down our blog for our recent Spring Greens and Quinoa recipe, with more to come in our cookbook out in May
Nutritional Composition per 100g:
Calories: 368, Protein 14g, Fat 6g, Fibre 7g, Carbohydrate 64g,