Quinoa is one of the few plant foods that is considered a complete protein. This means that it contains all nine essential amino acids (including lysine) that are critical for our body to be able to build and repair itself.
Quinoa contains a variety of antioxidant phytonutrients, including ferulic, coumaric, hydroxybenzoic, and vanillic acid. It is plentiful in flavonoids quercetin and kaempferol, sometimes at concentrations greater than in high-flavonoid berries such as cranberry and lingonberry.
Still not impressed? One cup of quinoa contains around a third of our recommended daily intake for Magnesium. It contains around four times the amount of Iron than brown rice and over half of our RDI of Manganese just to name a few.
A cup of cooked quinoa has a GI of 53 and provides slow-release energy through complex carbohydrates.
Quinoa contains oleic acid which is linked to reduced blood pressure and heart disease risk. It also contains the heart friendly omega-3 fatty acids.
Gluten is a protein found in grains such as wheat and barley which can cause gut problems in people with coeliac disease. Not only is quinoa naturally gluten-free, it provides a nutritionally superior alternative to gluten-free foods.