Quinoa is usually thought of as a grain, but it’s actually a plant that’s related to spinach, Swiss chard, beets, and tumbleweed. Its grain-like crop is mostly grown for its edible seeds, but the leaves can also be eaten. Quinoa is a complete protein that is full of fiber and antioxidants. In addition, when comparing this seed to wheat, barley or corn, quinoa is higher in calcium and other nutrients. When cooked, quinoa is light, fluffy, slightly crunchy, and has a subtle nutty flavor. Its delicate texture allows it to absorb added flavors easily.