With the publication of the popular cookbook Quinoa 365 way back in 2010, quinoa became a trendy food.u003cbr/u003eu003cbr/u003eAdvertised as gluten-free, wheat-free and nutrient-packed, we were adding it to everything: stir-fries, u003ca href=u0022https://www.flavourandsavour.com/red-quinoa-tabouli-with-pomegranate/u0022u003esalads,u003c/au003e u003ca href=u0022https://www.flavourandsavour.com/fresh-burrito-bowl/u0022u003eburrito bowlsu003c/au003e, muffins, and yes, even chocolate cake. Later, it played second fiddle to chia seeds and goji berries as they rose in the food trend charts and we experimented with these superfoods.u003cbr/u003eu003cbr/u003eu003cstrongu003eBut quinoa's popularity has resurged once againu003c/strongu003e, and it is now higher than ever. It's an ancient crop, grown in the Andes. While it is a grain crop, it is grown for its seeds, the part that we eat. Quinoa is a good source of protein, it's gluten-free, and it is easy to digest.