Quinoa has been enjoyed in South America since 3000B.C. The Inca's called this protein packed, vitamin and mineral enriched food, the "Mother Grain." It is actually the seed of the goose-foot plant, which is a relative of spinach and swiss chard.
Considered the "Gold of the Incas", among the reasons it was so highly valued was the fact that it increased the stamina of their warriors. Quinoa is a complete protein full of amino acids, manganese, magnesium, iron, copper and phosphorus, Vegans, and people who suffer from migraine headaches, diabetes or atherosclerosis will find this an essential part of a healthy diet.
You cook Quinoa like rice.
- 1 cup quinoa
- 2 cups liquid
Soak quinoa for 20 minutes and drain, this helps to clean off the outer skin. Boil in 2 cups of water on high for 10 minutes. Turn the heat off. Let sit for 5 more minutes. If you don't use it right away the quinoa will keep in your refrigerator for a week.
Here is another great idea from Care2 subscriber, Anne
"I got introduced to this tasty grain a few years ago by an Argentinian family. I can tell you that it's a super great way to add nutrition into a picky eater's diet. You can do just about anything with it from soup to salad to dinner to breakfast. In fact, I will drop a recipe: prepare 2 cups worth according to package directions. while it is hot and steamy quickly stir in 2-4 eggs, and mix well. the hot quinoa will cook your eggs, then add your fave cheese or a little butter and seasoning. goes great with turkey bacon! enjoy!"
Below is a great video on making quinoa.
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Photo Credit: Julie Cecchini