Quinoa the SUPERGRAIN

Okay, so my blog is turning into a cookbook - but I love to cook and we have to eat (something else I love to do) so I try things and then want to share with all my friends.

Our First SUPER GRAIN! Quinoa

Quinoa (Keen-Wah) comes in three colors, white, red and black. You've probably heard that you should eat whole grains, but try the gluten free grain-like seed called "quinoa" instead of wheat. "Quin-WHAT?" is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. But its flavor is only part of why quinoa is such an amazing "supergrain."


Some of the nutrients in quinoa include:

Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.

Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.

Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.

Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Quinoa is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants, and phytonutrients.

Quinoa in the Kitchen
Quinoa is especially easy to cook and can be enjoyed year-round because it's versatile and light. You can use it in warming winter soups or refreshing summer salads.

Make sure you rinse your quinoa and then soak for at least 8 hours to remove the phytic acid that can prevent proper digestion.

Quinoa is prepared by simmering in water 1 part quinoa to 2 parts water (1 cup of quinoa to 2 cups of water) until water is absorbed about 15 minutes. The texture of quinoa is much like that of al dente pasta or of brown rice. Added to brown rice, ground meat/turkey and it was hard to tell. The flavor is a little 'nutty' and quite pleasant.

Here are some ideas for your next quinoa meal:

• Saute garlic, onions, and spinach with coconut oil to top your quinoa.
• Make a summery salad by chopping raw carrots, zucchini, cultured vegetables, and onions over quinoa.
• Use quinoa with vegetable broth and your choice of vegetables for a nutritious soup.
• I cooked up a cup of quinoa and used some of it tonight and put the rest into snack sized ziplocs and stuck it in the freezer where it's supposed to be good for 6 months. To anything with ground beef I'm adding 1/2 cup of Quinoa. I've done this to Taco Salad and Sloppy Joes, Meatloaf, and Spaghetti. Spaghetti sauce is a great place to hide grains and veggies. Even to bottled sauce you can add zucchini, carrots, quinoa, - just simmer and then throw in the blender when everything is soft.
• It is also recommend eating quinoa in the evening. It is the ideal easy-to-digest food to eat in the evening because it encourages a good night's sleep.
  

Quinoa can be your superfood: regulating your blood sugar, enhancing elimination, and keeping your heart healthy. Add this "mother grain" to your diet and enjoy the health benefits of quinoa.