Quinoa is pronounced (Keen-wah). It is a tiny little circular gain that packs a large amount of nutrition into a small area. It comes in light and dark colors ranging from a cream color which is the most easily found to dark red and even black. It is easy to cook and takes only about 15 minutes in a pot of boiling water. The outer edge breaks off and becomes a crunchy delight. Quinoa can be used in place of rice, added to soups, or eaten plain. I like to spread some out on a plate like rice and then cut up an avocado and tomato and layer over the quinoa. Then I sprinkle the whole dish with sea salt and Mexican seasonings (Frontier brand). So delicious!!
Quinoa has as much calcium in it as a cup of milk. It also has protein and iron. Calcium, protein, and iron are essential nutrients that we usually think we need to get from meat or animal products making it a perfect grain for vegetarians. Quinoa also has vitamin B and vitamin E.
The other wonderful thing about quinoa it's low acidity level. Most grains are highly acidic but quinoa is only slightly acidic making it a great grain for someone trying to keep their body in an alkaline state. Dr. Young who is the author of The PH Miracle says to keep all grains under 20% of the diet to maintain an alkaline state.
One other thing that I've heard about quinoa is it locks moisture inside itself and carries the moisture deeper inside the digestive track thus helping the body stay hydrated longer! I've heard only good things about quinoa and I'm sure it will get more popular in mainstream consumption in the near future. Anyone else have a favorite dish that uses quinoa?
No comments:
Post a Comment