Today’s Guest Blogger Kim Wirth, RN, BSN, sings the praises of quinoa, our grain of the month, which she cites as a smart way to broaden children’s nutritional experiences.

I understand how difficult a change in diet can be.  For nearly 30 years, as a nurse, I have reinforced dietary restrictions for my patients.   Young children are especially difficult to introduce new fare in their diets.   They are generally comfortable with their established eating routines and find it challenging transitioning to different foods.  As a mother of three, I experienced this first hand. Like many others, I recently found myself looking for a nutritional gluten free grain option when I stumbled upon Quinoa. Pronounced “Keen-wah” it is called a super-food, protein powerhouse, and the “Mother Grain.” 

Quinoa lives up to its reputation as a super-food: Not only is it high in protein, but the protein it supplies is a complete protein, meaning that it includes all essential amino acids for protein building. Quinoa is one of only two grains on the planet to boast a complete protein source!  Quinoa’s amino acid profile is well balanced, making it a good choice for vegans and those concerned about adequate protein intake. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients.  

Many concerned parents wonder if their children are getting the recommended daily intake of vitamins and minerals.  Quinoa is a smart food for both kids and adults.   It is truly a “supergrain” because of the wonderful nutrition it offers.  Naturally gluten-free, it is a good source of potassium, magnesium, iron, copper and phosphorus, and vitamin E to name a few.   Quinoa is a natural antioxidant and its complex carbohydrate make up, promotes slow digestion and is ideal for diabetics.

There are many delicious ways to enjoy quinoa.  Serve as a warm breakfast cereal; use whole quinoa as a pilaf, side dish, with beans instead of rice, in stews or soups or in your favorite recipe. Whole Quinoa can be popped like popcorn – a favorite of Bolivian children. Children may also be intrigued to know that NASA has been working with quinoa as a space food since the 1970’s. Adding quinoa flour or flakes to cookies and baked goods adds both fiber and nutrients, while maintaining a taste kids love.  

Quinoa is generally well tolerated, with very few allergies associated with its consumption; It is a smart way to broaden children’s culinary and nutritional experiences. It can be found in most health food stores and many local groceries. 

The Whole Grains Council has named Quinoa the Grain of the Month for the month of March. Have fun experimenting with quinoa. Quinoa Raisin Cookies (shown above) are a great way to get you started enjoying quinoa. (Guest Blogger Kim Wirth, RN, BSN, is a pediatric nurse at Dell Children’s Medical Center of Central Texas; she lives with her husband near Austin, Texas. In addition to being a mother of three, she is also co-owner of World Wise Grains, makers of gluten-free Arzu, a quinoa-buckwheat-legume blend.)