Quinoa is a high-protein, mineral-rich, gluten-free grain. It is an ideal replacement for white rice in recipes.

To cook, mix 1 cup quinoa with 2 cups water. Bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes or until all the water is absorbed. Quinoa can also be sprouted in as little as 14 hours.

Serving size: 1 cup, cooked
Region: South America

Health Benefits

Antifungal Unlike many other grains and starches, quinoa does not feed fungal infections, such as candida.
Blood Sugar Helps balance blood sugar.
Colon Encourages growth of good intestinal bacteria.
Digestion - General Very easy to digest, especially in comparison to other grains.
Heart Effective in preventing or treating artherosclerosis.
Memory Whole grains are a great source of folate, B vitamins, and zinc, all of which improve brain function, including memory.


Calcium 31.5 mg 3%
Copper 0.4 mg 20%
Fiber 5.2 g 21%
Iron 2.8 mg 19% Found in whole grains only. Milling and refining grains removes almost all of the iron.
Magnesium 118 mg 30%
Manganese 1.2 mg 40%
Phosphorous 281 mg 23%
Protein/Amino Acids 8.1 g 16% Provides all essential amino acids and is particularly abundant in lysine, which aids in tissue growth and repair.
Vitamin B1/Thiamin 0.2 mg 13%
Vitamin B2/Riboflavin 0.2 mg 12%
Vitamin B6 0.2 mg 11%
Vitamin B9/Folate 77.7 mcg 39%
Zinc 2 mg 13%