Quinoa

You have to try quinoa.  We LOVE it.  It is so good for you and tastes good too! 

In case you’ve never heard of quinoa before….  Quinoa is an amino acid-rich (protein) seed that is related to the spinach family.  It has a fluffy, slightly crunchy texture, and subtle flavor when cooked.  Quinoa is soooo good for you.  Here is a just short list of all of its benefits:

• Quinoa is gluten free
• Quinoa is a good source of:
• Fiber
• Protein - Complete proteins, containing all nine essential amino acids.  (Amino acids are building blocks for muscles.)
• Manganese and copper – antioxidants that may help to get rid of cancer and disease-causing substances.
• Lysine – essential for tissue growth and repair
• Magnesium & Riboflavin (see below)
• It is easily digested for best absorption of nutrients
• Acts as a pre-biotic that feeds the good bacteria in your intestines
• For vegans and people who are lactose intolerant, quinoa is a flavorful source of plant derived calcium
• Quinoa is one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, and antioxidants. 

Migraine Relief?  

Do you get migraines? Quinoa may help!

Quinoa is a good source of magnesium and riboflavin. Magnesium helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines.  Riboflavin (B2) is necessary for proper energy production within cells. Researchers believe riboflavin improves the energy metabolism within brain and muscle cells.  Increased ingestion of both minerals has shown to help reduce the frequency of migraines. 

Directions for Cooking Quinoa

There are so many different ways to use quinoa. You can use quinoa as a side dish in place of rice and cous cous and tastes great with sautéed vegetables.  Quinoa can be used as a breakfast cereal or over a salad.  Use your imagination!

Basic Recipe

Ingredients

1 cup of quinoa

2 cups of water (we like to use chicken stock)

To taste:

Salt

Pepper

Garlic powder

Onion powder

Paprika

Directions

Bring all ingredients to a boil. Stir. Cover and turn down to a low simmer. Quinoa should absorb all liquid and will be ready in about 15 minutes.

Tom likes to boil the quinoa, cover and cook a high flame throughout.  This makes crunchier quinoa.

I like to follow the directions above.  This makes fluffier quinoa. 

We’ll post more recipes incorporating quinoa soon!