0 - 3
PersonalPoints™ per serving
All right, so quinoa isn't technically a grain (it's closer in relation to Swiss chard and beets), but it's treated as a whole grain because it's so similar to grains in terms of nutritional profile and the way you prepare it. Originally from South America, quinoa has exploded in popularity over the years due to its neutral flavor, how quickly it cooks, the fact that it's gluten-free, and because of its impressive nutritional content (it's a complete protein, high in potassium, and rich in antioxidants). Available in a variety of colors like red, white, and brown, they are more or less interchangeable.
- Thoroughly rinse and drain the quinoa. In a medium saucepan, combine the quinoa, salt, and 1½ cups water and bring to a boil. Reduce the heat to low. Cover and cook until just tender, about 15 minutes. Remove from the heat. Cover and let stand for 10 minutes. Fluff with a fork.
- Serving size: about ½ cup