Quinoa – extremely balancing food

Quinoa, unlike other cereals, is a complete source of protein. It contains 8 essential amino acids and is considered a complete protein source.

One Cup cooked quinoa contains 5 grams of fiber and eight grams of protein and has 222 calories.

Quinoa is high in manganese good source of magnesium and iron.

Quinoa is a high textured crunchy grain with a mild flavor similar to that of rice and couscous.

Quinoa contains the highest amount of protein of all the cereal grains. Can work has eight essential amino acid and the lower leukemic load than that of most other grains.

Quinoa is versatile – can be used as a breakfast cereal with almonds and cranberries; as a side dish with vegetables; on a salad or in soups or stews;  try substituting for rice.

Quinoa is ancient food up the Incas and an important staple in South America.

Quinoa

This was a staple food of ancient South American cultures. Although it is technically a seed call mom it has been used for centuries like a grain. The seat is covered with saponin, a bitter coating that protects it from birds and insects. Before cooking rinse or toast in a dry pan to remove any residual saponin.

Quinoa taste: sweet and sour

Benefits: contains a significant amount of protein and has a lower glycemic load than most other grains. Very high in iron, manganese. B vitamins and vitamin E through song a good source of magnesium phosphorus riboflavin and Cooper and rich in antioxidants. Extremely balancing food.

Colors: White and red

Works well with: balsamic vinegar, soya sauce, lemon, lemongrass, olive oil, carrots,  cucumbers, green leafy vegetables, tomatoes, garlic, onion, dry fruits, coconut milk, curry powder, cumin and nut seeds.

Basic recipe Quinoa:

• 1 cup quinoa
• 2 cups water
• Pinch of salt

Rinse quinoa thoroughly in a bowl of cold water and drain through a sieve.

Optional:  heat unrinsed quinoa gently in a dry saute pan over medium burner for two to three minutes.  This will release a nutty flavour.

Drink water to boil. Add quinoa and salt to boiling water. Lower heat, cover, and simmer for 15 to 20 minutes, or until liquid is absorbed and the spiral tails of the grains are visible. Let’s stand for one minutes.

One Cup dry yields about 3 cups cooked.

 

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