What is Quinoa?

The Bold Abode is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com as well as other affiliate networks.

Happy Gluten Free Friday!!!

Today we’re talkin’  all about the mysterious grain, Quinoa…

And how on planet earth do you say it?

At first, I relied on my phonetically wired brain and, after several years of pronouncing it  [Kwin-O-ah], I was schooled in the pronunciation of it by my Heath Food Store Guru…

It’s pronounced [KEEN-Wah].

And it is…

an ancient, protein and vitamin rich staple food.

While strictly speaking it is a seed, quinoa is eaten as a grain. It has an exceptional amino acid profile and the highest protein content of all grains, along with amaranth.  ~About.com


Where is it grown?

Cultivated thousands of years ago, Quinoa is mainly grown today in the Andean regions of Peru and Bolivia.


What is is like?

Quinoa is a gluten-free seed that is high in protein and dietary fiber.

Packed with protein, quinoa contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. ~About.com


If cooked as a grain, it is similar to rice or couscous, and it’s DELICIOUS when tossed with a bit of olive oil, feta cheese and sun-dried tomatoes!

You can purchase Quinoa in two varieties… Red  and White.

How else can I use it?

Quinoa is available in different forms… you don’t have to eat it just as a seed…

My favorite recipe is Quiona with Kalamata Olives, Sundried Tomatoes and Feta Cheese.  It’s divine!

Have you tried Quinoa? Do you like it?


Similar Posts


  1. Gwen, this is perfect timing. I bought some quinoa to try. So far, I cooked a batch as if you would cook rice, and then I added a little fresh garlic that I fried in olive oil. I didn’t particularly like the flavor of it with the garlic. It tasted way too bitter. So, I still have a bag left and I’m hoping you’ll steer me in the right direction. 🙂

  2. My first experience with Quinoa went like this…
    Purchase some couscous and some quinoa. Don’t mark them as you put them in cute jars for several months in the pantry.
    Decide to try the couscous and look up a yummy sounding recipe.
    Prepare it. While putting finishing touches on recipe, remember that you have couscous and quinoa both in jars. Go look.
    Realize you are making a couscous recipe using quinoa. Finish it anyhow and hope for the best.
    Eat it and love it. I particularly love the texture.
    Looking forward to your recipes.

    1. Oh that is toooo funny!

      The texture is amazing, isn’t it? My boys don’t love it, but I do!

  3. I looooove Quinoa, mmm. In fact, my new favorite quick, protein packed snack is just cooked Quinoa and feta. Going to try it will olive oil and sun dried tomatoes next time!

  4. I look forward to your recipes – I know quinoa is healthy, and I even have a bag of it, but I don’t know what to make with it.

    1. There is a ton you an do with it! I think anything you could do with rice or couscous, you could probably do with Quinoa…

  5. I make a salad with Trader Joes Asian Sesame Dressing with green onions, green peppers, seeded cucumber. It is delicious and nutritious.

  6. I just cooked quinoa for the first time and is was lovely (after being diagnosed with Coeliac). Rinsed a cup of it vigorously in cold water, fried with some olive oil for a minute, and then simmered it in 2 cups of chicken stock and a pinch of salt for about 20 mins. In a separate pan, I fried some onion, bacon, garlic and courgette with fresh lime juice, chili powder and kidney beans and then stirred in the quinoa to the mix once it had absorbed all the stock. Delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *