Quinoa has achieved global “super grain” status, praised for being gluten-free, high-protein, and fiber-rich. But in many cultures, quinoa is overrated, especially when compared to equally powerful native grains.
It often travels long distances, making it a high-carbon-footprint choice. Also, it’s not always easy to digest, and many first-time users experience bloating. Nutritionally, quinoa is good, but not extraordinary when matched against traditional grains like millets.
Foxtail millet is rich in protein, fiber, iron, and B-vitamins. It’s gluten-free, local, and more sustainable. It stabilizes blood sugar, aids in digestion, and works well in dosa batter, upma, and pulao.
Millets like foxtail and barnyard are making a comeback, and they deserve more space on your plate than imported quinoa.
