Quinua

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Quinoa may be introduced as soon as baby is ready to start solids, which is generally around 6 months old. 

Quinoa is native to South America, where the plant has grown wild in the Andes Mountains for thousands of years. In Quechua, the ancestral language of the Incan people, quinoa is known as chisiya mama (or “mother of all grains”) and holds sacred status as a staple food.

Yes. Quinoa is rich in carbohydrates to provide quick energy, protein for the essential building blocks of growth, and fiber to help baby’s gut microbiome flourish and balance blood sugar levels. It’s also packed with zinc, folate, and vitamin B6, as well as a dash of iron and plant-based omega-3 fatty acids—important nutrients that baby needs for healthy blood, taste perception, and cognitive development. Quinoa is full of antioxidants and polyphenols as well, nutrients that help improve the body’s resilience and recovery.

Yes, quinoa is a gluten free seed and is therefore suitable for those with celiac disease or non-celiac gluten sensitivity. Talk to a pediatric health care provider if you are concerned about issues related to gluten and digestion. See our celiac page for more information.

No, quinoa is not a common allergen. However, while rare, serious allergies to quinoa have been reported. Research is currently limited, but individuals with buckwheat or amaranth allergy may be more likely to experience reactions to quinoa as well.

Some individuals may be sensitive to saponin, a soapy and bitter substance that coats the outer layer of the quinoa seed. Most saponins are removed during processing of quinoa. However, individuals who frequently consume quinoa may begin reacting after repeated exposure to residual saponin, and may benefit from rinsing and/or soaking the quinoa prior to cooking.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

No, quinoa does not typically pose a high choking risk, although firm clumps of baked or fried quinoa could. Loose grains of cooked quinoa could be aspirated (when something is breathed into the airway but does not block it) in the event of an uncoordinated swallow, as could popped or puffed quinoa. To reduce the risk, prepare and serve quinoa in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals.

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No, it is generally not necessary to rinse quinoa before cooking it. Quinoa seeds have a naturally-occuring coating that contains saponin, a compound that can taste bitter and/or cause stomach upset in some individuals. However, most brands of quinoa have been pre-rinsed and do not need to be washed again unless you’d like to. When quinoa is consumed in normal amounts, saponin does not usually pose an issue and even offers some benefits, including antifungal, antiviral, anti-inflammatory properties. When consumed in large amounts, the compound can cause problems for people with sensitivities or digestive problems.

Popped quinoa can be sprinkled on top of or mixed into other foods as soon as baby is ready for solids, generally around 6 months old so long as the food that it is mixed into is soft. Because of the potential for the tiny, dry, light-weight kernels to be accidentally sucked into the airway if not mixed into other foods, we recommend avoiding serving them on their own and avoid serving it mixed into crunchy foods such as crackers or granola until after 12 months.