What is Quinoa and Why do I care?

Quinoa   (pronounced keen-wa)

The queen of ancient grains. Grown and revered by the Incas. Increasingly popular these days.

WHY should you care about QUINOA?

Quinoa offers us great gifts. It contains a balance of amino acids which mean: more protein (13%) than other grains, is packed with the minerals below plus vitamins and powerful anti-oxidants.

Calcium- bone health,  reduces muscle spasms, soothes insomnia
Magnesium- muscle relaxation, reduces hypertension + insomnia, reduces irritability
Iron- can relieve headaches, improve anemia, reduce dizziness, irritability + fatigue
Phosphorous- can improve memory + improve hair, nails, bone growth
Potassium- can relieve spasms, cramps, headaches, insomnia, nervous disorders
Manganese- can improve memory, ringing in the ears, inner ear imbalance
Copper- can help with loss of hair, arthritis, constipation, anemia, ulcers
Zinc- can improve resistance to colds + flu, improve night vision, fatigue, hair loss

It's especially important to those with a diabetic challenge as it helps to lower blood sugar levels. Constituents in Quinoa helps the body with respect to hypertension, atherosclerosis, heart disease and even promotes the growth of "good" bacteria in the intestinal tract.

Quinoa is easy to incorporate into your daily meals. There are several different kinds--essentially, as in the picture above, the most common Quinoa are a cream or a dark brownish-red like a kidney bean. I have found the darker grain to be slightly more chewy..more of a 'mouth-feel' if you like.

Quinoa offers us great gifts. It contains a balance of amino acids which mean: more protein (13%) than other grains, is packed with the minerals below plus vitamins and powerful anti-oxidants.v

Do you like rice? Quinoa, an ancient grain, has a nutty taste~a little 'chewy' or 'al dente'. It combines well with stir-fried vegetables or roasted veggies. I love to roast onions, squash, mushrooms, parsnips, Brussels Sprouts or whatever is on hand in the oven with a little olive oil and balsamic vinegar plus some herbs like thyme, rosemary, oregano and garlic. These veggies sing atop a bowl of any whole grains and Quinoa offers such bonus points.

Why  consume less gluten? Sometimes people have a 'sensitivity' to gluten and they experience symptoms from minor flatulence to bloating and feelings akin to indigestion. Since North Americans probably consume too much gluten, our bodies often don't assimilate it well.

Even if one is not experiencing a 'diagnosed gluten intolerance', I think it's a great idea to make non-gluten choices when opportunity arises. In my experience, a large percentage of people have difficulty digesting corn, wheat (with a lot of gluten), dairy, white sugar and white flour. Making healthy choices can mean looking for balance in the grains we eat as well.

If you enjoy eating white rice, try brown rice. If you enjoy brown rice, why not try some of the other grains increasingly available in the grocery or health food store?

Why not choose a tasty power-packed grain like Quinoa? Experiment and you'll be glad you did.

HOW TO COOK QUINOA

It's easy to cook quinoa. It's a process, but it's easy. It's preferable to soak it for 20 minutes to an hour. (the longer the better)
After soaking, rinse for a couple of minutes in a fine strainer.
Add 1 part quinoa to 1.50 parts liquid. I use fresh water or low-sodium organic chicken stock as a rule.
Bring to a simmer and then reduce to low heat. Cover and let simmer for 30 minutes Remove the pot from the heat and let sit covered for about 5-6 more minutes. Fluff with a fork. Serve.

As with any grain, the ratio of grain to liquid varies with your individual taste and preferences. It's fun to play with the ratios.
It can be fluffy and light or creamy and comfort foody, the way a risotto can be so very warming.
For more "Quinoa - How to cook" Click HERE

Here are some ideas to try:

In the meantime ~ Please share your ideas. Here's to trying new things!