This week’s Focus on Food feature is Quinoa, my favorite whole grain (though it’s actually a seed). Protein-rich quinoa has gained popularity over the past few years for it’s nutritional value, quick cooking time, and versatility.
Red quinoa and vegetables in sweet bell peppers (recipe below)
Fun facts: Quinoa (pronounced “KEEN-wah”) was considered gold to the Incas whose warriors ate it to gain strength and stamina. Quinoa is originally from the South American Andes region.
Nutritional kick: Thanks to its protein content, quinoa is a great food for vegetarians and vegans who are concerned about getting enough protein in their diets. Quinoa is also rich in manganese, lysine, iron, magnesium, and copper. The high magnesium content in quinoa may help relieve migraine headaches (magnesium helps relax blood vessels). Quinoa is also a great choice for people with diabetes because it is a low glycemic food. Quinoa is also gluten free and easy to digest!
How to eat: Before you cook quinoa, you should rinse it thoroughly using a fine mesh strainer or cheesecloth. It takes just 15 minutes to cook (1 part quinoa to 2 parts water). You can mix it with vegetables and your choice of spices for versatile side dishes. It’s also delicious when added to soups or stews. I have even used quinoa to make breakfast muffins. Yum!
Keep your eye out for quinoa pastas, breads, and flours. The gluten free movement has helped spawn a ton of quinoa products that you can experiment with.
Here’s a few of my recipes containing quinoa:
- Quinoa Stuffed Bell Peppers
- Curried Quinoa Salad
- Red Pepper Quinoa Salad
- Quinoa Nut Burgers
- Quinoa Breakfast Muffins (use almond milk instead of regular milk to make these vegan)
Комментариев нет:
Отправить комментарий