Many people I’ve given this too have never had it before and sometimes never even heard of it! Quinoa originates from the Inca in Peru making it an ancient grain which until recently was not part of the European diet. Not only is Quinoa incredibly easy to prepare it is also a dream nutritionally. Very rarely is a plant a complete protein, meaning it contains all 8 essential amino acids but quinoa is. This makes it a brilliant option for vegans and vegetarians to boast their protein levels. There are huge health benefits to this delicious food as not only a great source of protein it also contains lots of dietary fibre as well as most notably Iron and Magnesium. Magnesium is closely related to cardiovascular health and iron helps promotes energy production through the part it plays in Hemoglobin and thus the energy making cycle.
Quinoa can be used as a substitute for couscous, rice, pasta, and polenta as a side dish or main dish or as a porridge in the morning and it couldn’t be easier to cook. Make sure you rinse it first in cold water and then simply 1 part Quinoa to 2 parts water – half a mug is enough for a big portion for 1 or 2 people. Bring to the boil and then plonk a lid on turn down the heat and leave to cook for 15 mins. Turn off the heat, leave to stand and all the excess water will be absorbed. If you want a more porridgy texture add more water. It’s such a versatile food that there is very little point me putting recipes up. All I will say is to add more flavor perhaps use stock instead of water if using the quinoa in a savory dish and make your dish as colorful as possible (read the Phytonutrients blog).
I can’t tell you enough how much of a brilliant food this is.
Please try it soon! X
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