I decided to face my fears. Boy that was smart! It’s delicious and is a superfood. Let me break it down. Goes a little something like this…
1. Quinoa is packed with protein. Quinoa is an excellent protein source and contains all essential amino acids (useful for vegans and vegetarians). One cup of ready-to-eat quinoa has nearly 10 grams of protein or twice the amount of protein found in other cereal grains, it also has 5 grams of fiber, for just 220 calories.
Quinoa is also a good source of beneficial minerals, including copper, manganese, iron, and magnesium, plus B-complex vitamins. All of these trace elements and nutrients are necessary in chemical reactions for producing energy out of your foods. Quinoa also offers potassium and good fats that are beneficial for your blood pressure and heart.
2. Quinoa is a very good source of manganese, a mineral that serve as a cofactor for the superoxide dismutase enzyme. Superoxide dismutase is an antioxidant that helps to protect the mitochondria from oxidative damage created during energy production as well as guard other cells, such as red blood cells, from injury caused by free radicals.
3. Getting more energy and antioxidants: Copper and manganese both help in the superoxide dismutase production, an important enzyme that helps in fighting off cellular damages throughout our body. This antioxidant activities help prevent cancer, cardiovascular disease, and any inflammatory condition. Quinoa contains large amount of vitamin B2 (riboflavin), which is essential in energy production.
I don’t like bitter foods, only people, so there you go.
Cooking quinoa is simple. I did mix things up a bit and added some brown rice that I had made earlier. I added the rice at the end of the cooking process. Brown rice and quinoa don’t take the same to cook (unless you use quick cooking brown rice)
1 c quinoa
2 c water (or broth)
salt to taste (optional)
optional seasonings (garlic, parsley, oregano)
Wash quinoa and add to a medium saucepan. Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed. You will know when they are cooked when they are fluffy and you see a small thread. Fluff with a fork and it will be ready to use for other recipes.
Great additions- spinach, veggies, and shrimp. Grab a non-stick pan and spray and make your own quinoa stir-fried ‘rice”. Quinoa risotto is another option.