Quinoa, pronounced ‘keen-wa’, is a gluten-loose alternative to starchy grains. Although it regularly occupies a similar function to grains in dishes, quinoa is genuinely a seed from the same family as spinach, chard, and beets. It is excessive in protein and a vital plant source of all 9 important amino acids. Grown in South America (Chile, Peru, and Bolivia) for 100 years, quinoa formed the staple eating regimen of the Incas and their descendants. In current years, foodies have heralded it as an advanced alternative to couscous bulgur wheat, and rice.