Like amaranth, quinoa (pronounced keen-wa) is botanically not a grain, yet it has the nutritional profile of a grain and similar uses. It ranks along with amaranth as a “super grain.” It is higher than other grains in protein and iron, folic acid, and some B-vitamins. Yet, it is deficient in the amino acids, tyrosine and cystine and lower than some grains in fiber. Even though quinoa is expensive and found mainly in specialty nutrition stores, it is a nutritious addition to other grains, mixed and served in pilaf, in a sauce, or cooked as a cereal similar to oatmeal with a firmer, more gooey texture and a much more distinctive flavor.
