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Quinoa |
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Quinoa; a powerhouse gluten-free grain that is high in protein, fiber & nutrients ( pronounced Keen-wah) Tired of rice, pasta and potatoes as a side dish? QUINOA, pronounced keen-wah was originally grown in South America in the Andes Mountain area. It was a staple of the Incas and considered the mother grain. It was brought to the United States in the 1980's and cultivated in California. This powerhouse grain is rich in nutrients, is a good source of fiber and has 50% more protein than most other grains. It provides calcium (26 mg per 1 cup serving), iron (4 mg per serving), and B vitamins. Quinoa also contains high levels of lysine, an amino acid the body uses to make protein. In addition, quinoa is gluten free. Quinoa can be purchased in any health food store or the health food isle of many supermarkets. It comes in a bag ,like rice, and looks like little puffed sesame seeds. It has a mild taste and is good plain, as a side dish, a pilaf ( see side recipe) or used for stuffing vegetables. A 1/4 cup dry provides 5 g protein and 4 g of dietary fiber. What should the quinoa look like when cooked? The white variety of Quinoa is a light fluffy grain and looks like this:
There is also a red variety and it looks different when cooked. Quinoa Stuffing: A great summer side dish using the summer harvest 1. Cook Quinoa in a small saucepan using 2 cups water and 1 cup Quinoa. Follow directions on package or follow the recipe on the top right of this page. 2. While the Quinoa is cooking, in another pan, sauté 1/2 bunch each cilantro and parsley, chopped, 1 red and 1 yellow onion, each diced, 2 stalks celery diced in olive oil spray or 2 Tablespoons olive oil. When onions are translucent add, 1 cup finely chopped walnuts, 2 large summer tomatoes, diced, and a 1/2 cup very small cubes of tofu. Season with sea salt, the juice of one whole lemon, fresh rosemary sprigs, fresh basil and a tablespoon of thyme. Sautee a few more minutes stirring well. 3. When Quinoa is done, add it to the sauté and mix well. Serve as a side dish or use it as the filling for stuffed peppers or cabbage. ** please note : To use as a stuffing for vegetables, after stuffing cabbage or peppers, line the stuffed vegetables in a pan and cover the vegetables with V-8 juice, juice of another full lemon, a half cup water, 1/4 cup raisins and 1/4 cup diced dried apricots. Cook until liquid is partially absorbed. http://vegweb.com/recipes/rice/index-rice-quinoa.shtml These links are intended as a resource only. Opinions in the web sites listed below do not necessarily reflect the opinions of Recipes for A Natural Approach, nor do we endorse any products that might be offered. http://vegweb.com/recipes/rice/index-rice-quinoa.shtml http://whttp://vegweb.com/recipes/rice/index-rice-quinoa.shtmlww.quinoagrain.com/recipes.html http://vegweb.com/recipes/rice/index-http://vegweb.com/recipes/rice/index-rice-quinoa.shtmlrice-quhttp://vegweb.com/recipes/rice/index-rice-quinoa.shtmlinoa.shtml
The information on this website is for educational purposes only. Always check with your physician before making any changes in your diet. |
cooked |
Basic Quinoa 2 cups water 1 cup Quinoa salt to taste 1tsp. olive oil ( optional) Rinse Quinoa well. Place Quinoa and other ingredients in a 1 and 1/2 quart saucepan and bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. When done, grains are translucent and outer germ will separate. Eat like rice or make into a tasty side dish using the following recipe: Quinoa Pilaf Rinse 3/4 cup quinoa. In large saucepan, sauté 3 sliced scallions and 3 minced garlic cloves in 2 tsp. of olive oil over medium heat until tender. Add quinoa and cook 3 minutes. Stir in 2 1/2 cups boiling water & salt to taste . Reduce to simmer, cover, and cook 20 to 25 minutes, or until tender. Stir in 1/3 cup chopped dried fruit and 1/4 cup chopped almonds or any other nut. Serves 4. [Per serving: 250 calories, 7 g protein, 36 g carbohydrate, 8 g fat |
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Quinoa
