Great Grain, Funny Name

Quick-cooking quinoa (say KEEN-wah) is far easier to love than to pronounce. The grain-like crop, native to the Andes Mountains of South America, packs an impressive amount of nutrition and flavor into its tiny seed, and was reputedly served to Inca warriors to boost their stamina.

Unlike many whole grains, quinoa is a complete protein, meaning it contains all of the essential amino acids — those we can’t synthesize in our bodies and need to get from food. These include lysine, helpful for sustaining energy and rebuilding body tissues during treatment. One cooked cup of quinoa contains 21% of the daily-recommended value of fiber, eight grams of protein,  and is gentle on the digestive system. The naturally gluten-free seed also provides respectable helpings of manganese, folate, and vitamin B6 among others.

Cooked quinoa confers a nutty flavor and fluffy texture not unlike brown rice, though it provides even more protein. Available in white, red, and black varieties, quinoa can be served in place of rice or used as a base to create original, healthful dishes. Its versatility and easy preparation make it good to keep on hand in the kitchen.