Postprandial Glycemic and Satiety Responses to Cooked Quinoa: A Randomized Crossover Preliminary Study

Quinoa (Chenopodium quinoa Willd.) is a nutrient-dense pseudocereal with a favorable nutritional profile that may improve postprandial glycemic control and satiety. This randomized crossover pilot study compared the acute effects of cooked quinoa and white bread on postprandial blood glucose and subjective appetite responses in healthy young adults. Participants consumed four test meals on separate occasions: cooked quinoa or white bread providing either 25 g or 35 g available carbohydrate. Capillary blood glucose and appetite ratings were assessed over 120 min. Quinoa produced significantly lower postprandial glucose responses and incremental area under the curve (iAUC) than white bread at both carbohydrate doses (p < 0.05). Appetite responses were also improved following quinoa consumption compared to the control. Blood glucose iAUC was positively correlated with appetite net area under the curve (r = 0.57; p < 0.001). Palatability and gastrointestinal tolerance were comparable between treatments. These findings indicate that cooked quinoa elicits more favorable postprandial glycemic and satiety responses than white bread and may serve as a functional carbohydrate alternative to support metabolic health.