The Incas began to cultivate Quinoa, since then, quinoa’s popularity has grown worldwide.
Quinoa is a seed, and is related to spinach, chard and beets.
Quinoa stalks are 3 to 6 feet tall, and each plant can produce up to a cup of seeds.
You can buy Quinoa in the bulk section of natural food stores, or packaged in conventional supermarkets. When shopping you can also look for Quinoa Orzo, Quinoa Spaghetti and Tri-Color Quinoa.
What you need to know about this superfood.
The power of Quinoa:
Gluten-free:
Quinoa is gluten-free, making it an ideal food for Celiac patients.
Quinoa flour is great for baking cookies, breads and muffins, and quinoa flakes are great for breakfast.
A complete food:
It is high in iron and calcium, and is a good source of manganese, magnesium, copper and fiber.
It is full of protein and contains all the amino acids necessary for our nutritional needs.
Complete proteins are rare in plants, making Quinoa an ideal food for vegetarians and vegans.
How to cook Quinoa:
Usually, commercially available quinoa has been cleaned, but you should always rinse it before cooking to be sure to remove the saponins, a soapy resin that protects the seeds while they are growing. They have a bitter taste if not removed.
Our favorite, fast and easy recipe: “Spicy Quinoa”
1 cup rinsed quinoa
1 cup water
1 cup organic vegetable broth bring to a boil
Simmer for 10 minutes until the germ of the seed uncoils
Once cooked add: 1 tsp cayenne pepper, a pinch of pink Himalayan salt, 1 tsp black pepper and 1 tsp of turmeric
Blend in 1 tbsp of raw and organic olive oil and 1/3 cup of organic lemon juice
Garnish with chopped cilantro.
Enjoy!
Quinoa is a great side dish and goes well with fish, it can also be added to soups and stews.
You can also order Quinoa on line, a great source is Living Tree Community Foods.
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Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
