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Known by the same name in India (also kinwa used locally), Quinoa is a part of the amaranth family. Although classified as a whole grain, the quinoa is actually the edible seeds of the flowering plant and these seeds are rich in protein, dietary fibre, Vitamin B and assorted minerals. It is a great source of protein for vegetarians and is used vastly in salads, as a substitute to rice, in upma, etc
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Cooking Tip – It is ideal to use 1 part of quinoa to 2 parts of water. Allow the water to come to a boil before adding in the rinsed quinoa seeds.