Quinoa (pronounced KEEN-wa) has become the latest superfood to take America by storm.
Some people even call it the ‘Beyonce’ of Supergrains!
But is this gluten-free, high-protein grain-like relative of spinach and beets worth the hype?
We asked our friend and colleague, Jill Weisenberger MS, RDN, CDCES, FAND, CHWC, who recently published The Beginner’s Guide To What To Eat With Type 2 Diabetes, for her advice.
Q: What puts the ‘Quin-Wow! into Quinoa and makes it so special?
Jill Weisenberger (JW): I love it for its taste, versatility and nutrition profile. We classify quinoa as a whole grain and eat it like it’s a whole grain, but technically it’s a seed. Nutritionally, it has all the essential amino acids, lots of fiber, B vitamins, magnesium and other vitamins and minerals, as well as health-boosting phytonutrients.
Q: Why should someone with type 2 diabetes and/or prediabetes consider adding Quinoa to their meal plan?
Q: Can Quinoa help manage blood sugar levels?
Q: What are some do’s and don’ts for cooking Quinoa?
JW: Rinse it first to rid the bitter saponins, which are natural pesticides. You can cook it like rice: 2 parts liquid: 1 part quinoa. I typically prepare it in my rice cooker with half water and half broth. This gives it a great flavor without too much sodium.
Love New Recipes?
Join the happy healthcare host, Mr. Divabetic for this free Virtual Cooking Party with special guest, Author of The Beginner’s Guide To What To Eat With Type 2 Diabetes, Registered Dietitian and Certified Diabetes Educator Jill Weisenberger MS, RDN, CDE, CHWC, FAND on Zoom on Tuesday, March 2, 2021, 7-8 PM, EST. Jill shares her favorite quinoa recipes with us!