Quinoa, Quinoa, Quinoa…it seems like everybody was been talking about quinoa (pronounced KEEN-wah) this past year. And why not? It has serious braiging rights—it was once thought to be “the gold of the Incas.”
Incredibily nutrient-dense, quinoa has a texture reminicent of a grain, but it’s actually related to leafy green vegetables such as collard greens and spinach. Somewhat similar in appearance to rice or barley, but different in texture and flavor—it’s fluffy, yet crunchy, with a nutty flavor.
Quinoa is full of fiber which has been shown in studies to reduce the risk of heart attack and high blood pressure. It also has a relatively high iron content, which some vegetarians struggle to get enough of. Plus, it has a high protein content, which makes it ideal not only vegetarians but those who want to lower their meat consumption.
Perhaps you’ve tried quinoa as a lunch or dinner dish, but have you tried it for breakfast? All of the above benefits also make it an ideal way to start your day. One of my favorite breakfast quinoa recipe is super simple: instead of oatmeal, substitute quinoa. Cook it with rice milk instead of water, then add cinnamon, nutmeg and top with chopped walnuts and blueberries. Easy, delicious, and it will give you sustained energy for the day. Why not try out a recipe (or two)? And if you have a favorite, share it with us.
References: http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
