Held to be sacred by the Incas, researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa and two flavonoids, quercetin and kaempferol, are now known to be abundant in concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry. Recent studies are also providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. In an environment where inflammation runs rampant and has been linked to many disease processes, it is imperative that we eat anti-inflammatory foods as much as possible.
Next time you have leftover quinoa from dinner or lunch, try this creamy quinoa porridge recipe for breakfast. Leftovers have never tasted so good!