Quinoa seeds, pronounced "keen-wah," are the edible seeds of the quinoa plant (Chenopodium quinoa), which is native to the Andean region of South America. Quinoa is often referred to as a grain, but botanically, it's actually a pseudocereal, as it doesn't belong to the grass family like true grains such as wheat or rice.

Quinoa seeds are small, round, and come in various colors, including white, red, black, or a combination of these colors. They have a slightly nutty flavor and a chewy texture when cooked.

Quinoa seeds are highly nutritious and are considered a complete protein source, meaning they contain all nine essential amino acids that the body cannot produce on its own. Additionally, quinoa is rich in dietary fiber, vitamins (such as B vitamins and vitamin E), minerals (such as magnesium, iron, and phosphorus), and antioxidants.

Quinoa seeds are incredibly versatile and can be used in a variety of dishes, including salads, soups, stir-fries, and pilafs. To cook quinoa, rinse it thoroughly under cold water to remove its natural coating, which can impart a bitter taste. Then, combine the quinoa with water or broth in a saucepan, bring it to a boil, reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is tender, usually about 15-20 minutes.

Quinoa seeds are a popular choice for those following gluten-free or vegetarian/vegan diets due to their nutritional profile and culinary versatility. They can serve as a nutritious base for meals or as a side dish to complement a wide range of flavors.