In my search to find lower carb, nutrient dense foods, I have discovered Quinoa, pronounced keen waa. It’s very unique in that it’s not a grain, but a seed, coming from a plant related to beets, chard and spinach. Because it doesn’t come from grass family plants, it is great for people with food sensitivities, especially wheat and gluten intolerance. Yes, it is gluten free.
It’s also filled with nutrients: It’s an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need. It’s rich in manganese, iron, tryptophan, copper, zinc, potassium and phosphorous. It’s rich in protein, calcium and iron. It contains all nine essential amino acids including lysine, which is necessary for cellular renewal. It is an excellent source of fiber and starch.
It tastes somewhat nutty when cooked.
Often quinoa still has soapy saponins that coat the seeds, it is a good idea to thoroughly wash the seeds to remove any remaining saponin residue. I just measure the quinoa into the cooking pan and cover the seeds with water, stirring the water to rinse the seeds. I then drain them in a fine-meshed strainer. I do this three times before adding the water for cooking. You can taste a few seeds to see if they are still bitter. If so, just rinse again.
I am still learning different ways of preparing it, but it’s very easy to cook. The basic recipe is 1 cup quinoa to 2 parts water and cook for about 20 minutes until the water is absorbed. I have read that using less water will give it a different, nuttier texture and may try this soon.
Once the quinoa is cooked, you can use it just like rice or couscous. I made stir-fry for supper last night and it was really good. The bonus was that my husband didn’t complain he was hungry an hour later like he does when we eat rice.
Just adding garlic, butter and sea salt is also very tasty. Adding some cooked veggies to it is also good.
I’m looking forward to learning more about this wonderful food & sharing it with you!
It’s also filled with nutrients: It’s an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need. It’s rich in manganese, iron, tryptophan, copper, zinc, potassium and phosphorous. It’s rich in protein, calcium and iron. It contains all nine essential amino acids including lysine, which is necessary for cellular renewal. It is an excellent source of fiber and starch.
It tastes somewhat nutty when cooked.
Often quinoa still has soapy saponins that coat the seeds, it is a good idea to thoroughly wash the seeds to remove any remaining saponin residue. I just measure the quinoa into the cooking pan and cover the seeds with water, stirring the water to rinse the seeds. I then drain them in a fine-meshed strainer. I do this three times before adding the water for cooking. You can taste a few seeds to see if they are still bitter. If so, just rinse again.
I am still learning different ways of preparing it, but it’s very easy to cook. The basic recipe is 1 cup quinoa to 2 parts water and cook for about 20 minutes until the water is absorbed. I have read that using less water will give it a different, nuttier texture and may try this soon.
Once the quinoa is cooked, you can use it just like rice or couscous. I made stir-fry for supper last night and it was really good. The bonus was that my husband didn’t complain he was hungry an hour later like he does when we eat rice.
Just adding garlic, butter and sea salt is also very tasty. Adding some cooked veggies to it is also good.
I’m looking forward to learning more about this wonderful food & sharing it with you!
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