Quinoa is Latin America’s best kept secret. Incas viewed this as food from the gods. Because of how revered it is among Native Americans, early Christians banned this food and only recently is it being reintroduced to Western Society. Quinoa has a light nutty flavor and is very versatile. Quinoa’s texture is similar to that of rice or couscous. Quinoa can be a breakfast food – a replacement for oatmeal, or lunch/dinner – replacement for rice or pasta. Whole Grain Quinoa is high in fiber, a good source of iron, and has all eight essential amino acids. Quinoa is a complete protein food and this unique attribute makes it an excellent source of food for vegetarians and vegans. An added plus, Quinoa has B-complex vitamins that help skin glow and hair feel less dry. Unlike many starches, quinoa does not contain gluten, a common food allergen. Fun fact, Quinoa acts, tastes, and looks like a grain; however, this power food is actually related to Spinach, Beets, and Kale.
Common Method of Preparing Quinoa:
Treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dentepasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
FYI, Great Fast Food Restaurant where you can try this miracle food:
Crazy Bowls & Wraps
Ste 402, 5664 Mission Center Road, San Diego, CA
(619) 291-9727
No comments:
Post a Comment