What the Quinoa?

A few years ago, no one had really heard of Quinoa.  Now, it is rare to visit a restaurant, aside from the typical fast food chain, that doesn’t have Quinoa on the menu in some form or fashion, whether as an ingredient in a main dish, or a stand alone side item.  Part of this stems from the recent focus by the United Nations on Quinoa and its naming of 2013 as the “International Year of Quinoa.”  Although this ancient grain has been cultivated for years throughout the world, it is only recently that it’s been recognized for both its nutritional and economic benefits. 

Nutritionally, quinoa contains 6 grams of protein per serving, and all of the eight essential amino acids. Its iron content is also higher when compared to other grains such as maize, rice, and wheat. An added bonus is that, per serving, Quinoa has 3 grams of dietary fiber! Economically, quinoa is relatively inexpensive to produce, adaptable to varied climates around the world, and not impacted by more arid conditions.

During my grocery shopping venture this week, I looked for Quinoa to check the current price. The least expensive I found was a box for $3.99 which contained 7.5 servings. This equates to ~$.53 per serving. I wish I would have priced it last year, as I’m sure it’s more expensive now due to its recent marketing by the international community. Also, I’m wondering if it’s produced in the U.S. anywhere, which if not, could potentially drive up the cost as well. The box I found locally was a product of Bolivia.

Quinoa has a somewhat nutty flavor (similar to that of couscous) and can be cooked several different ways.  So, my thought for Mark, is that even though it may be a more expensive initial investment, he could use it to alternate with his oatmeal in the morning, once he gets tired of oatmeal, or as a side dish with black beans or diced seasonal vegetables.  For a grain, it’s hard to beat its nutritional value for the price paid!