It can be a salad (like today’s recipe) or a side (um, like today’s recipe). It can be breakfast food (like oatmeal, added to nuts and honey and cinnamon) or dinner (like rice pilaf, added to aromatics, savory spices, or veggies).Ĩ. It is high in fiber and phosphorous, B vitamins, magnesium, calcium and iron which in itself could keep you regular, peppy, headache-free, and strong of bone and blood.ħ. It is as easy as cooking rice, can even be made in a rice cooker and it’s hard to ruin.Ħ.

It comes in white and a lovely red color too.ĥ. It is gluten-free and relatively non-irritating to the digestive tract (unlike many other grains.)Ĥ. It has high protein content compared to other “grains” and is by itself a complete protein.ģ. Top (Almost Ten) List of Why You Should Try Quinoa or Eat More of It.Ģ. AskTheKitchenista to the phonetic rescue! According to the Merriam-Webster Dictionary: “the primary pronunciation is disyllabic (2 syllables) with the accent on the first syllable (/ˈkiːnwɑː/ keen-wah). It may also be pronounced with three syllables, with the stress on either the first syllable ( /ˈkiːnoʊ.ə/ kee-noh-ə) or on the second (/kwɨˈnoʊ.ə/ kwi-noh-ə).” So rest your assured that whether you employ two syllables or three when you speak of this protein-and-nutrient rich food, you will be culinarily correct. Until the moment I actually heard someone pronounce it as KEEN-WAH, and became fraught with chef-y self-doubt.

I mean, it sounded fittingly ancient and distantly Mayan when I said it like that, so I went with it. When this grain/seed first starting popping up in food magazines and store shelves I confidently pronounced it as KEE-NO-AH.

How to you pronounce quinoa