I love quinoa because it’s so versatile, it’s packed with protein and you can make it in 15 minutes! Quinoa seeds, which are rich in amino acids, are not only very nutritious but are quite tasty.
Cooked quinoa is fluffy and creamy, yet slightly crunchy. They have a delicate and slightly nutty flavour. Quinoa is a good source of magnesium, manganese and calcium. It is also a very fine protein source and processes healthy levels of vitamin B12, vitamin E, and dietary fibre. Quinoa is also a good source of the minerals iron, phosphorus, copper and zinc (Murray & Pizzarno).
Quinoa is fantastic wheat- and gluten-free choice, probably the least allergenic of the grains. It also contains all the essential amino acids making it an excellent source of protein for vegans (Murray & Pizzarno).
1 cup Quinoa (uncooked)
1.5 cups Water, Broth or Coconut Milk
HOW TO COOK:
Cook your quinoa by combining quinoa and your choice of liquid in a saucepan.
Place over high heat and bring to a boil.
Once boiling, reduce to a simmer and cover.
Let it simmer for 12 to 15 minutes or until all the water is absorbed.
Remove lid, fluff with a fork and set aside.
Time: 15 minutes
Storage – Refrigerate in an air-tight container for up to 4 days or freeze for up to 1 month.
Less Bitter – Rinse your quinoa before cooking.
Enjoy quinoa as a lunch salad or dinner side dish with broccoli or corn.
Start your day with quinoa as a breakfast cereal with almond butter, banana, berries, and hemp seeds.
Lipski, Elizabeth. Digestive Wellness: Strengthen the Immune System and Prevent Disease Through Healthy Digestion.
Murray & Pizzorno. The Encyclopaedia of Healing Foods.