Quinoa has wedged its way into our hearts and our bowls as our go-to mineral-rich protein source. The Food and Agricultural Organization of the United Nations actually declared it the official year of quinoa in 2013 and we’re still keeping the love alive.

What you should know: Quinoa, pronounced keen-wah, is an ancient grain that has been cultivated for thousands of years. Known as “the mother of all grains” to the Incas, this superfood has been a staple for millennia because it’s very nutritious and it’s quick and easy to grow and prepare. There are actually hundreds of varieties of quinoa, but the most commonly available types are white, red and black, all with a similar nutty flavor. Quinoa is actually not a grain at all – it is classified as a pseudocereal, a non-grassy plant that has similar properties to biologically classified grains. Nutritionally speaking, however, it is considered a whole grain in that we can consume the entire intact seed without removing any of its parts. Even its leaves are edible and taste similarly to other chenopod family veggies like spinach, chard and beets.

Why you should be eating it:Quinoa is known for its long list of nutrition and health benefits. It’s loaded with two times as much fiber (mostly soluble) than most grains, helping to reduce cravings, increase metabolism and reduce blood sugar and triglycerides levels. It’s also a wonderful source of protein. Just one cup of cooked quinoa supplies eight grams of protein and contains all essential amino acids, including lysine, not usually present in most grains. Quinoa also provides much higher levels of antioxidants than other grains due to its high flavonoid content of quercetin and kaempferol. These flavonoids also contribute to its anti-inflammatory benefits.

Another of quinoa’s appealing attributes is its high mineral content. Unlike many grains, quinoa is a good source of magnesium, calcium, phosphorous, potassium, zinc and iron, and contains B vitamins, vitamin E and essential fatty acids. However, like other grains, quinoa also contains phytic acids, which can bind to minerals and reduce their absorption rates. This can be remedied by soaking, sprouting and cooking, which will help to reduce the phytate levels of the grain. Like other members of the chenopod family, quinoa is also high in oxalates, which bind to calcium and can be problematic for people who are prone to kidney stones and other calcification issues.

Let’s get together:We’re assuming most have at least tasted quinoa, but for those that have never tasted this nutritious gluten-free superfood, cooked quinoa is fluffy, slightly crunchy and has a faint nutty flavor. Although our first instinct is to whip up a pot and throw into our favorite veggie bowl recipe, the possibilities are endless. We’ve rounded up 10 of our favorite Chalkboard recipes to help inspire you in the kitchen. Master the perfect pot of quinoa with our basic foolproof quinoa recipe at bottom too.