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Quinoa vs. Moringa...which one is the Ultimate Superfood ?

In the article "Forget Kale, try this three Real Superfoods" published in Time Magazine in Oct 28, 2014, the author labels Moringa Tree, Breadfruit, and Prickly Pear Cactus as authentic superfoods, and also mentions Quinoa and Kelp.

Quinoa is a great source of protein, therefore a choice for vegans, and people on strict diet for medical conditions, is important however to take a look at the nutritional table of Quinoa and Moringa on USDA site.

Comparative Table with data taken from USDA Website, Nutrient data per 100g.

Nutrient Moringa Kale  Quinoa
Protein 9.4 g 1.9 g 4.4 g
Calcium, Ca 185 mg 72 mg 17 mg
Iron, Fe 4 mg 0.9 mg 1.49 mg
Vitamin C 51.7 mg 41 mg 0 mg


Now a days Quinoa is one of the most wanted healthy foods, however is far from Moringa in concentration of Calcium, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B-6,  on the other hand Moringa is absolute zero cholesterol, and zero gluten, the content of gluten on Quinoa is very low and many gluten intolerant people have no problems with Quinoa.

So, if you like Quinoa, why not turn it into a superfood with a little bit of Moringa..? Here you got the of recipe of the week. 

Red Rice and Orange Salad with Quinoa and Pistacchios



1 teaspoon of Moringa Powder

1 1/2 teaspoons finely grated orange zest
1 cup quinoa
1 cup Camargue red rice (Brown Rice can be a substitute)
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup dried apricots, cut into 1/3-inch dice
1/2 cup roasted pistachios, chopped
4 scallions, thinly sliced
2 cups baby arugula leaves



Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool, add the Moringa.

In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.

In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.

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