It has a fluffy, creamy, nutty, and crunchy texture when cooked. So what’s the big buzz about it? Is it even that good for you?
First off and most important, quinoa is high in protein AND is a complete protein. It contains all 9 amino acids which makes it an awesome choice for vegans.
Not only is it high in protein but it’s a great source of manganese, magnesium, iron, copper, and phosphorus. It’s also very beneficial for people with migraine headaches, diabetes, and atherosclerosis. (I’m vegan and have migraine headaches. PERFECTO!)
If you are susceptible to migraines then try adding it into your diet. Magnesium is a mineral that helps relax blood vessels. Quinoa also contains riboflavin which has been shown to help reduce migraine attacks. Alright, enough with migraines. If you get them, definitely increase or begin your intake of this miracle ‘grain’.
I say ‘grain’ because it’s actually the seed of a plant. Most people think of it as a grain, but it’s really related to beets, chard and spinach! More the reason to eat it.
Other amazing benefits of eating quinoa are to provide cardiovascular health, antioxidant protection, gallstone prevention, prevent heart failure, and lower type 2 diabetes risk.
A few ideas of how to enjoy quinoa:
- Straight up!
- Add nuts, fruit and cinnamon to create a breakfast porridge.
- Add to your favorite vegetable soups.
- Use in tabouli.
- Chill. Add pinto beans, pumpkin seeds, scallions, and coriander.
- Chill. Add basil, grape tomatoes, red onions, Extra Virgin Olive Oil(EVOO), and red wine vinaigrette.
- Stuff inside roasted red peppers with sauteed onions, garlic, corn, and black beans.
This recipe and picture is not mine but it looks awesome and wanted to share it with you guys!
Warm and Nutty Cinnamon Quinoa
1 cup almond milk, rice milk, or soy milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar
- Combine milk, water and quinoa in a medium saucepan.
- Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
- Turn off heat; let stand covered 5 minutes.
- Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.
- Drizzle 1 teaspoon agave nectar over each serving.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Now back to my boring stuff…
I combined quinoa with some tabouli, brown rice, beans, vegetables, fresh herbs and spices.