The Wellness of YOU! - # 195 - Quinoa
posted in Nutrition and Weight Loss |For some reason as I was thinking about what to write for this blog today — and as I was eating breakfast — I read the back of one of the whole grain cereal boxes that I had out on the table and decided that today’s article would be about whole grain. So, I popped onto the Internet and did some searches about whole grains. Among the lists of possible things I could write about was a grain that I had always wanted to know more about — Quinoa. (That’s pronounced keen-wa — for those of you who were wondering.)
Now, before anyone writes me a nasty comment I will confess that the picture today isn’t a picture of quinoa — it’s just a photo of some whole grain kernels. I did do some searches for a photo of quinoa, but I couldn’t find any.
I usually don’t write about anything that I haven’t tried myself, so I have to be honest and admit, I haven’t tasted quinoa, but I do recall many conversations in the past with people who had tried it and loved it. So, it’s on my list of things to add into a meal soon.
Quinoa isn’t new, by any means. It has been grown for thousands of years in the Peruvian Andes and has been a staple in some South American diets for centuries. It’s only been over the past few years that North Americans have discovered how valuable this grain can be in our diets. It has a unique nutritional makeup and versatility.
Quinoa is the seeds of a leafy, spinach-like plant. The Incas call quinoa the “mother grain” because of its high protein content. In fact, it has the most protein of all grains and is also a great source of vitamins and minerals, particularly potassium, the B vitamins, magnesium, zinc, and copper.
The good news, especially for us cooks who don’t like to wait forever for things to get done, quinoa is as easy to make and use as rice, but it cooks in half the time!
To prepare quinoa, rinse the grains and combine two parts water with one part quinoa, bring it to a boil, and simmer for about 15 minutes. Serve it up as a side dish, as part of a one-pot meal, or as an addition to soups and stews. Any uncooked leftovers can be stored for several months in an airtight container.
I haven’t seen quinoa in the super markets around here, but I have seen it in the health food stores or specialty stores. It costs a little bit more than rice, but keep in mind that in addition to it’s many nutritional benefits, it increases about three or four times in volume after cooking, which give you a great bargain after all.
I’m going to give it a try the next time I’m out shopping. Why don’t you join me and let me know what you think of it.
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Have a healthy and nutritious day!
Shanti … (A sanscrit word meaning, “Let there be Peace. Peace, beautiful Peace. Peace within, Peace without. Peace in this world. Peace for all beings.”)
Ron
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