Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the fastest of all grains. It’s an extremely high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. I personally even use it as a rice substitute with all my favorite Indian curries too.
Some Benefits of Quinoa
USES AND PREPARATION
When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil, while the inner grain becomes soft and translucent. This double texture makes it delicious, versatile, and fun to eat. To save time, cook a lot of quinoa at once, and eat it as leftovers. Quinoa can be reheated with a splash of soy or nut milk for breakfast porridge; you can add dried fruit, nuts, and cinnamon
for a sweet treat. Add finely chopped raw vegetables and dressing for a cooling salad, or add chopped, cooked, root vegetables for a warming side dish.
Store uncooked quinoa in a cool, dry, dark place in a tightly closed glass jar for up to one year.
Before cooking, quinoa must be rinsed to remove the toxic, naturally-occurring bitter coating called saponin. Saponin, when removed from quinoa, produces a soapy solution in water. Quinoa is rinsed before it’s packaged and sold, but it’s best to rinse again at home before use. Place quinoa in a fine-mesh strainer and rinse thoroughly with water.
EASY QUINOA SALAD
PREP TIME 5 min COOK TIME 15-20 min YIELD 6 servings
The new superfood and hormone balancer. Avocados have always been around but recently they have become increasingly popular due to its health benefits.
Perhaps you would be surprised to read this as beans have a certain stigma attached to them. I believe they are not only delicious, but it is a well-known fact that they have wonderful health-giving properties.