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Quinoa Here is to one of my favorite foods that just so happens to be good looking, great tasting, flexible as well as healthy, works amazing in every day cooking as well as fancy meals. Quinoa, “the mother grain”, the “gold of the Aztecs” has been a staple food of the Aztecs for thousands of years and since the 1980’s has been cultivated within the United States. One of the most complete foods in nature, containing all 9 essential amino acids, enzymes, vitamins and minerals, fiber, antioxidants (manganese and copper) and phytonutrients, quinoa is an incredibly healthy replacement for grains (gluten-free), an excellent source of protein (highly recommended for vegetarians), is easy to cook and can be enjoyed all year round. Easily digestible, you can add it to your favorite warm winter soups or a refreshing summer salad. The seed is related to the spinach and beet family, is light, fluffy, and slightly crunchy, with a delicate and subtly nutty flavor. Quinoa flour can be used in cookie and muffin recipes and the noodles made from quinoa make delicious pasta. Add quinoa to your super-foods list, along with kale, garlic and goji berries. It is superior to the other grains offering more calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc. It is great for regulating blood pressure and preventing certain diseases, and overall strengthening for the entire body. How to buy: When buying quinoa, make sure there is no moisture in the packaging or bin if buying in bulk. Store in an airtight container. It can last for several months, especially if placed in the fridge. When deciding how much to buy, remember that quinoa expands to several times its original size once cooked. How to cook: Optional: soak quinoa for a couple of hours before cooking. Make sure to thoroughly wash the quinoa (removing the phytic acid that prevents easier digestion) in a meshed strainer, running cold water over them and rubbing the seeds between your fingers. Basic recipe: 1 cup of dried red or white quinoa
When cooked, the grain becomes translucent. With a little white half moon (the germ), making it very pretty. More cooking ideas: .
A note of safety: Quinoa contains moderate to large amounts of oxalate. Individuals with a history of calcium oxalate-containing kidney stones should limit their consumption of this food. Sources used in this article: “Quinoa: An In-Depth Guide to the Amazing Health Benefits, Uses, and Other Darned Interesting Facts of this Beloved Body Ecology ‘Grain’” from the website bodyecology.com “Benefits Of Quinoa” from Iloveindia.com Murray, Michael, N.D., Pizzorno, Joseph, N.D., and Pizzorno, Lara, M.A., L.M.T. The Encyclopedia of Healing Foods. New York: Atria Books, 2005.
"The world we have created is a product of our thinking; it cannot be changed without changing our thinking." --Albert Einstein Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease. ©2008- 2011 Doron Hanoch |
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