{"id":204105,"date":"2025-11-04T06:19:22","date_gmt":"2025-11-04T06:19:22","guid":{"rendered":"https:\/\/www.welovecycling.com\/wide\/?p=204105"},"modified":"2025-11-04T06:19:22","modified_gmt":"2025-11-04T06:19:22","slug":"quinoa-is-healthy-and-great-for-cyclists-before-and-after-the-ride","status":"publish","type":"post","link":"https:\/\/www.welovecycling.com\/wide\/2025\/11\/04\/quinoa-is-healthy-and-great-for-cyclists-before-and-after-the-ride\/","title":{"rendered":"Quinoa Is Plain Healthy \u2013 and Great for Cyclists Before and After the Ride"},"content":{"rendered":"

Repeat after me: KEEN-wah<\/em>. Again: KEEN-wah<\/em>. It is spelled q-u-i-n-o-a and if it isn\u2019t already, it should be part of your pre- and post-ride menu all year round.<\/strong><\/p>\n

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Quinoa is\u00a0an edible seed from the Chenopodium quinoa<\/em> plant, which is grown in the Andes region of South America.\u00a0Although technically a seed, it is used in kitchens like a grain and is often referred to as a \u201cpseudocereal\u201d. It has been cultivated in Peru and other Andean nations for about 5,000 years, but has only recently become a part of the diet of health-conscious non-Andeans.<\/p>\n

It\u2019s really good for you<\/strong><\/h2>\n

Though it has become quite a fad, quinoa is not a \u201cfad food\u201d.\u00a0That\u2019s because it\u2019s very good for you. It belongs to the same family as beets and spinach and is gluten-free, high in protein, fibre, vitamins, and minerals. It comes in various colours \u2013 white, red, and black \u2013 and is often cooked and eaten in ways similar to rice or other grains.\u00a0But it is astonishingly versatile and can be eaten hot or cold, on its own or with muesli, salads or eggs, and even as a rice substitute with hot dishes. It can also be used to make flour, soups, and beer.<\/p>\n

Here is a rundown of its many nutritional attributes:<\/p>\n