Quinoa has only 160 calories per quarter-cup serving with 2.5 grams of fat and 6 grams of protein. About 28% of quinoa's fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 5% in the form of alpha-linolenic acid or ALA — the omega-3 fatty acid most commonly found in plants associated with decreased risk of inflammation-related disease.
Quinoa is higher in fiber than most grains and is a very good source of manganese. It is also a good source of phosphorus, copper, magnesium, dietary fiber, folate and zinc.
Two flavonoids that have been particularly well studied, quercetin and kaempferol, are found in large amounts in quinoa. In fact, the quercetin content of quinoa is even higher than typical high-quercetin foods like cranberries. These important molecules have been shown to have anti-inflammatory, antiviral, anti-cancer and anti-depressant effects in animal studies.
The really great thing about quinoa though is that it is the perfect grain-free substitute for salads and other dishes. Serve as a side dish, in casseroles, for breakfast, or as a compliment to curry, grilled vegetables or braised meat. And be sure to rinse the quinoa before cooking to reduce the bitter taste that comes with its natural coating.
