Quinoa Debunked
In the last decade or so, quinoa has gained recognition as a so-called “superfood” for its high protein and iron content in comparison to other types of grains. Native to South America, quinoa was a dietary staple for the Incas. Today, it is mainly grown in Peru and Bolivia, and has also begun to grow it in Canadian provinces such as Manitoba and Saskatchewan.
Quinoa comes in many different colours, ranging between yellow, red, brown and black. Despite these colour differences, all types of quinoas contain more or less the same amount of nutrients.
Is quinoa really all that great? Read along to find out some of the pros and cons of quinoa.
It’s highly nutritious!
Quinoa is a small grain often used like rice as a side, a base or a main. It is simple to cook, easy to store and widely available in most supermarkets.
Quinoa is richer in protein and is packed with nutrients such as iron, dietary fibre and vitamin E when compared to other grains such as rice, corn and wheat. Interestingly, it is often considered a complete protein, otherwise meaning that it contains all nine amino acids that our bodies cannot produce.
It can be a tad expensive.
Quinoa became a source of socio-economic challenges. Due to its growing popularity in the early 2010s, the price of quinoa sky-rocketed. Not only is it among the most expensive grains on the market, it also became unaffordable to the people in the Andes regions whose diets relied heavily on quinoa ─ thus, one of the few problems that can arise from labeling certain foods as ‘superfoods’. For more information about superfoods, check out my article debunking them.
Some more facts about quinoa
Quinoa also doesn’t contain any gluten, making it an interesting option for people with gluten-sensitivities.
Furthermore, quinoa produces a lower carbon footprint than other grains, such rice, and even meat.
Despite its controversy, quinoa is a highly nutritious food. While it is important to explore new foods, it’s just as important to learn where the food we eat comes from. This helps us appreciate our food all the more and bridge the gap between the farm and our plates.
Make an effort to learn where your food comes from.
All in all, quinoa can be interesting for people looking to add more protein to their meals as a primary grain choice, for people at risk or living with diabetes, for people living with celiac disease and for anyone looking to increase variety in their diet.
As a source of inspiration, here are a few different ways to cook with quinoa:
How do you like to eat quinoa?
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