Quinoa (pronounced ‘keen-wa’), is a gluten-free alternative to starchy grains. Although used in cooking as a similar role to grains, quinoa is actually a seed from the same family as beets, chard and spinach. In recent years, quinoa has become an alternative to bulgur wheat, couscous and rice in cooking. Quinoa is high in protein and an important plant source of all nine essential amino acids. Once upon a time, quinoa formed the staple diet of the Incas and their descendants - so it must be good!