Cooked quinoa

Cooked quinoa is the result of boiling or steaming the seeds of quinoa, a pseudocereal native to the Andean region of South America, especially countries like Peru, Bolivia, and Ecuador. Quinoa is known for being a highly nutritious seed that, after cooking, becomes tender with a slightly spongy texture and a mild, slightly nutty flavor.

In cooking, cooked quinoa is used as a base or side for salads, side dishes, soups, and main courses, serving as a healthy alternative to traditional grains like rice or wheat.

Among its nutritional properties, it stands out for its high content of complete proteins (containing all essential amino acids), dietary fiber, minerals such as iron, magnesium, and phosphorus, as well as B vitamins. Furthermore, it is naturally gluten-free, making it an ideal option for people with celiac disease or gluten intolerance.

Depending on the Spanish-speaking region in Latin America, cooked quinoa may also be known as quinoa cocida, quinua cocida, or simply quinua when referring to the prepared seed.