Although quinoa (pronounced keen-wah) has been eaten by people for centuries, it has only recently captured the culinary imagination of the world and is now a well-known, well-loved food. Quinoa (Chenopodium quinoa) is generally seen as a grain (and is prepared like one), although it is actually a seed, part of the amaranth family.

This grain-like seed has multiple benefits: It is low-glycaemic, gluten-free, high in protein and contains sufficient amounts of all nine essential amino acids, making it a complete food in and of itself. It also contains generous amounts of fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Quinoa also contains two important molecules, namely quercetin and kaempferol that are understood to have anti-inflammatory, anti-viral, anti-cancer and even anti-depressant effects.