The carbohydrate debate: Quinoa vs. rice
Two of the best side dishes to accompany your favorite vegetables and lean proteins are rice and quinoa. They have a lot in common: They’re both gluten free sources of carbohydrate, are quick and easy to make, and pair well with a wide variety of meals.
Because they’re so similar, you’ll typically eat one or the other in a meal, not both.
So which should you choose? We compare quinoa vs. rice—both brown and white rice—and explain when to eat each. (Here’s what makes some carbs better than others.)
What is quinoa?
Quinoa is a seed that people prepare and eat like a grain—that’s why it’s sometimes called a “pseudocereal.” It’s one of the best-known ancient grains, originating in South America and dating back nearly 7,000. There are a few of different varieties: white, red, and black.
It’s often considered a “functional food,” says Malina Malkani, a registered dietitian nutritionist based in Westchester, New York. Though there’s no widely accepted definition of functional foods, they’re generally considered nutrition powerhouses.
They pack more than just the essential vitamins and minerals and may be linked to health benefits like disease prevention.
Benefits of quinoa
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