Quinoa, pronounced ‘keen-wa’, is a gluten-free alternative to starchy grains. Although it often occupies a similar role to grains in dishes, quinoa is actually a seed from the same family as beets, chard and spinach. It is high in protein and an important plant source of all nine essential amino acids. Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies have heralded it as a superior alternative to bulgur wheat, couscous and rice.