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Quinoa. These grains are the seeds of the quinoa (Chenopodium quinoa) herb plant. It has been used in South America for hundreds of years and is eaten cooked or ground into a flour to make bread or pasta. It is a rich source of iron and vitamin B1 (thiamin). Since it is not a true cereal grain, it does not contain gluten and therefore is used as a gluten-free alternative to cereals.
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