How Could Anything This Scrumptious Actually Be Good for You?

Quinoa (pronounced (KEEN-wah) is an ancient grain-like edible seed of a plant in the goosefoot plant family, which grows in the Andes Mountains, mainly in Bolivia and Peru. People have been eating it for thousands of years. Although it is really a seed, and not a grain, as most people suppose, it can be cooked in the same manner as barley or rice. It absorbs the water when cooked, just as those grains do, and puffs up in size.

One of the best things about quinoa is how quickly it cooks, compared to whole grains, taking only 10-15 minutes to fully absorb its cooking water. It is also quite tasty and has a very high protein content, containing all 9 of the essential amino acids, which makes it a complete protein, and thus an ideal choice for vegans and vegetarians.

This tasty and wholesome quinoa salad recipe, created by London, is one of the best I’ve seen and is an excellent example of how quinoa can be used with a mix of colorful veggies to make a complete, healthy and satisfying meal. Quinoa is easy to prepare, too. Just remember this formula:  1 part quinoa, 2 parts liquid, heat to a boil, reduce heat and simmer 10-15 minutes until water is absorbed, fluff with a fork and serve.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Quinoa is not only a great companion for entrees, it also makes a great hot breakfast cereal. Cooked and topped with fruits and/or nuts, its protein power will keep you going all morning. Or you could bake it into muffins with egg spinach and cheese. You could even add a dab of peanut butter and some cocoa powder. Yum – chocolate for breakfast!

Recipe and photo courtesy of London at Gluten Free With L. B.