Quinoa 1 article

Tiny seeds from Chenopodium quinoa function as a pseudocereal rather than a true grass grain. White, red, black, and tri-color forms cook into fluffy, slightly springy seeds used in salads, grain bowls, porridge, and flour. The natural saponin coating is commonly rinsed away before cooking. Quinoa is naturally gluten-free and is often discussed for its relatively high protein content compared with many grain staples, while still behaving culinarily much like rice or couscous.