There’s no question that quinoa is the menu ingredient of the year. It sits squarely at the intersection of health, versatility and compatibility with other ingredients. The fact that it’s exotic, underutilized and represents a break from the same old, same old are also factors, but perhaps its major selling point for many is its nutritional profile. Not only is it highly nourishing, but it is also gluten free. This last quality is especially important, considering that a study ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?