A weedy, annual, native American crop whose seeds can be used as a grain or as a flour. See Pseudocereal(s). See Also: Pseudocereal(s).

Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.

pronounced keen-wah, this small seed is used as a grain but is actually a fruit. It was first cultivated by the Incas and has a nutty flavor. This seed contains all essential amino acids. It should be rinsed thoroughly before cooking.

ancient grain, small and nutty. Highly nutritious and indigenous to Peru, often used in salads or side dishes.

A protein-rich grain grown high in the Andes that helps repair hair damage and keep hair looking healthy.

Quinoa is a species of goosefoot (in the same subfamily as spinach and beets) grown primarily as a pseudo-cereal crop. Although technically neither a grain nor a cereal, it is generally considered to be a grain crop. Its leaves may also be eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

"While no single food can supply all of the essential life-sustaining nutrients, quinoa comes as close as any other in the vegetable or animal kingdoms..." [ Read More

Pronounced "keen-wa". A staple grain of Incan civilizations. It has a rich, nutty flavor, cooks up light, yet is very filling.

This grain is considered a SuperGrain, and was a staple of the Incas. It comes closer than any other vegetable or animal food in supplying all life-sustaining nutrients. It's actually not a true grain but technically a fruit.

Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail

Quinoa (pronounced KEEN-wah) thrives at high altitudes and, rare among grains, it provides complete protein. It is from a plant related to beets and chard. Quinoa is small, round and pale, resembling large sesame seeds. It must be rinsed thoroughly before cooking to rid it of a bitter residue. Taste: Milky, nutty, almost like peanut butter, and crunchy. How to use: Dress steamed quinoa with butter, salt and lots of freshly ground black pepper and serve as a side dish for any stew. Most recipes call for too much water - use 1 part water to 1 part quinoa. Steam for 15 minutes, then rest for 5 minutes. 1 cup cooked quinoa has 256 calories, 8g fat, 12g protein, 34g carbohydrates, 8g fiber.

Quinoa (keen-wah) is one of the oldest grains. It is gaining popularity because of its nutritional profile. It's considered a complete protein because it contains all eight essential amino acids. To prepare: Rinse quinoa to remove coating. Boil 1 cup quinoa with 2 cups of water, and simmer for 15-20 minutes. When cooked, the quinoa will become corkscrew shaped. Add cooked quinoa to salad recipes or use in place of bulgur wheat in tabouli.

KEEN-wha. This one is turning up here and there. A grain dating back to the Incas: tiny, round grains which, when cooked, become translucent and ringed with a band of white. Mild taste and firm texture, high in protein.

a roundish, sand-colored grain with a mold, nutty taste and light texture; easy to digest and high in protein

This "supergrain of the future" contains more protein than any other grain. It is a "complete protein" (it contains all 8 essential amino acids) and is very high in unsaturate fat. Can be prepared in any manner suitable for rice.

An ancient grain, packed with nutrition. Quinoa has 20% more protein than other whole grains. It is loaded with vitamins A, E and B, calcium, potassium, magnesium and iron. Rinse well before cooking to remove the coating of saponin, a bitter, soapy-tasting natural substance that protects the plant from insects and birds. The cooking method is similar to white rice formula, 2:1 (two parts liquid to one part grain). Bring water and rinsed quinoa to a boil, reduce heat to simmer, cover and cook until water is absorbed, about 15 minutes. Quinoa has a mild, slightly sweet flavour and can be used instead of rice in most dishes.

( Chenopodium quinoa) Considered sacred by the Inca Indians for its valuable life-supporting nutrients, quinoa has flourished in the Peruvian Andes for over 5,000 years. Known in Quechua, the language of the Incas, as chisiya mama or "mother grain," quinoa is very rich in protein - more than all other grains. Today, Aveda sustainably sources quinoa for the protein in our Damage RemedyTM restructuring hair care.

Quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudograin and a pseudocereal rather than a true grain or a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.