Quinoa is actually not a grain but a pseudo-cereal, a seed that is prepared and consumed like a grain. Regardless of how it is classified, quinoa is very nutritious for you. It has a crunchy texture and slightly nutty flavor and best of all, it is gluten-free! I love quinoa and I have completely substituted my white rice consumption with quinoa. Whatever I used to do with white rice, I am using quinoa now and I do not miss my white rice at all.
Cooked quinoa contains about 72% water, 21% carbohydrates, 5% protein, and 2% fat. So it is a very healthy choice of complete protein for vegetarians and vegans. Quinoa is considered to be a “complete” protein source because it provides all the essential amino acids. It is especially high in amino acid lysine which is usually lacking in the plant foods. It is also high in methionine and histidine, making it an excellent plant-based protein source compared to beans and tofu. 
Quinoa also contains an excellent amount of dietary fiber, beating brown rice and yellow corn. The dietary fiber in quinoa is mainly the insoluble kind, which has been associated with the reduction of risk of diabetes with regular consumption. Quinoa also provides some resistant starch, which feeds the beneficial bacteria in the gut, promoting the formation of short-chain fatty acids that help improve gut health and cut your risk of diseases.
As if these are not enough reasons for you to consume quinoa on a regular basis. How about the long list of other essential vitamins and minerals that you can also find in quinoa? Quinoa is a good source of antioxidants and minerals such as magnesium, iron, and zinc. Also found in quinoa are manganese, phosphorus, copper, and folate.
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