Why Quinoa?

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Whole Grain Quinoa

In this week’s eNews video we show how to make a high fiber Quinoa and Lentil Salad great for summer meals. Why Quinoa?

Quinoa is an ancient grain (technically not a grain, but is used as a grain) from South America that’s gluten-free and higher in protein than most grains. You may still have to search for it in supermarkets in the “natural food” aisle, but it is gaining popularity in the United States.

For people with Celiac Disease, this recipe can be a great option because all ingredients can be gluten-free (check labels on broth and don’t use malt vinegar) and for those wanting a vegan dish, substitute vegetable broth for the chicken broth.

This can be made in about 30 minutes: While the lentils and quinoa are cooking, chop the vegetables and whisk together the dressing. You may have time to prepare the rest of the meal and then simply assemble all the ingredients for the salad.



Author: Alice RD

Alice G. Bender, MS, RDN, is the Director of Nutrition Programs at AICR. She helps put the science of cancer prevention into action by providing tips and tools to choose nutritious and delicious foods. Alice has guided thousands of individuals to healthier lives through diet changes and choices.

2 thoughts on “Why Quinoa?”

  1. If you click on the words “eNews video” the hyperlink should take you to the recipe. If not you can cut and paste this link: http://www.aicr.org/site/News2?page=NewsArticle&id=20847&news_iv_ctrl=2303

    I am not aware of any research showing that protein in plant foods is linked to cancer. You may have hear of AICR’s expert report which did find that eating more than 18 oz of red meat(beef, lamb, pork) per week increases risk for colorectal cancer. However, AICR has not found that other foods high in protein, including poultry or fish link to increased cancer risk.

  2. WHERE is the recipe? and… if quinoa is high in protein, will that affect cancer? since there is a protein that ‘feeds’ cancers?

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