Quinoa: One of Nature's Healthiest Protein-Rich Foods

'If you're looking for a truly healthy, protein-rich food to anchor your diet, I highly recommend that you consider quinoa (pronounced keen wah). Called the "mother of grains" by the Incan empire, quinoa is native to South America, and is naturally rich in all nine essential amino acids - these are amino acids that we humans can't make from other nutrients, so must obtain from our diet. Quinoa is one of a few grains that are gluten-free, and for most people, it's easy to digest and utilize.'




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Ancient Grain Is Newest Superfood

 by Barbara Minton

'There's something on your grocer's shelf we bet you haven't tried. It is the live seed of a dark green leafy plant called Quinoa, and it has the taste, texture and versatility of grain. Quinoa (pronounced keen' wa) is the only grain-like food that offers a complete protein, a feature that makes it a favorite with those avoiding animal protein. Quinoa has a delicate nutty flavor when cooked, and can be a nutrient packed substitute in many traditional recipes. Best of all, it requires no more effort than cooking rice, and is very inexpensive.'

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Quinoa and Vegetable Salad

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How to cook Quinoa whole grains 

'Because it’s recommended that you soak and ferment your grains before you eat them, I cooked up a big lot of Quinoa yesterday which I’m keeping in the fridge and using when I need it. I will last 3-5 days like this refrigerated. It’s very easy to prepare. Just put 1 cup of Quinoa grains into a bowl then cover it with enough filtered water to completely soak the grains. 

'Then add about a tablespoon of Grainfields B.E Wholegrain Liquid (you can also use kefir, yoghurt or lemon) to ferment the grains, then leave it to soak overnight. You don’t have to soak the grains before you cook them but it’s recommended for better digestion. And I hear that Quinoa can have a bitter aftertaste if not soaked for at least two hours. I’ve never noticed this aftertaste so I guess the soaking really does work.'

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Quinoa Loaf with Mushrooms and Peas

WholeFoods

Serves 8

Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.

Ingredients

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa ( Learn to Cook: Quinoa)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion

Method

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Original Recipe HERE

Quinoa

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