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Why Quinoa?

2015-07-15By Bentology TeamNo CommentsFacebooktwitterpinterestFacebooktwitterpinterest

Why Quinoa?

The question really should be, "Why not quinoa?"

You've either never tried quinoa or we must be preaching to the converted because it's hard not fall in love this South American grain, which many have been enjoying for its numerous health benefits for years. While the case against the overconsumption of wheat builds, quinoa (pronounced 'kin-WA') has gained popularity and seems to have something to offer everyone.

As a non-animal protein source, quinoa provides all 8 essential amino acids. It is known as an "ancient grain," and is not actually a member of the grass family (wheat, corn, oat, barley, and rye).

After cooking, quinoa has a delicately sweet, nutty flavor which is yummy all on its own and works as a great alternative to rice. In fact, quinoa can substitute for many things in your favorite recipes.  We've tried it in Tabbouleh (the raw ingredients for which are shown above) and just came across a quinoa risotto recipe that we can't wait to try.

Here are the basics:


  • 2 cups water
  • 1 cup thoroughly rinsed quinoa


  1. Bring the water and quinoa to a boil.
  2. Simmer for 5 minutes.
  3. Cover and rest for 10 minutes.
  4. Strain any remaining water thoroughly.

Buy organic quinoa seeds in bulk for the best price and quality. The seeds should be rinsed very well prior to cooking as their coating, saponin, has a bitter flavor. 

Many sources simmer their quinoa for 15 minutes, but it's better to undercook it. We find that a little less cooking and using just a little less water makes the grains more absorbent when blending with sauces and other flavors.


Why Quinoa?



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