Quinoa comes from the Chenopodium quinoa plant. The product of this plant, the quinoa itself, is often referred to as a pseudo grain, whereas in truth it is actually a fruit. This myth is similar to the popular conception that tomatoes are vegetables, while they are truly fruits.
Quinoa is a source of fiber and protein; quinoa contains all the essential amino acids, making it a “complete” protein. It is also a source of B vitamins excluding B12, iron, magnesium, phosphorus, zinc, copper, and manganese. Quinoa contains antioxidants and isoflavones, which have been shown to decrease blood pressure and help maintain bone density. See: Phytoestrogens.
Cereals, power bars, salads, entrées, vegan and vegetarian dishes, pasta, quinoa flour, crackers, multigrain breads
Journal of the Science of Food and Agriculture