Monday, February 15, 2010


Open your eyes to a new grain!
The South Americans have been eating Quinoa for over 6,000 years, and in these days of over produced and over consumed wheat and soy, finding a new grain is never a bad idea.

"its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest."
from wikipedia.

SO there you have three good reasons to try quinoa gluten free, high in protein, easy to digest!
I cooked mine and added avocado and some onion and bell pepper then added some olive oil a dash of Apple cider vinegar and some of my favorite spices: Salt, Garlic, Cayenne, Chipotle, and Chili powder.

Although it's not a true grain it cooked like on, so any way you would cook or spice rice,
would also be good for quinoa
I hear it is also amazing with coconut milk and mango!

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