What to Do With Quinoa

September 30, 2015

You have to  be very distracted to not have noticed a new food available in every grocery in the country. New is a misnomer, since the food; Quinoa, has been eaten for thousands of years. Thought of as a grain, quinoa is actually a seed, from the goosefoot genus. It is in the same family as the much less appreciated pig weed or lamb's quarters, which are also tasty, without nearly the amount of good press.

Look for washed and ready to cook quinoa, in three varieties; red, white, black. Washing removes the bitter saponins that are  in the outer layer of the seed. You don't have to buy it rinsed, but why not? 

To cook Quinoa, combine 2 cups of water for every cup of washed quinoa. Add a dash of salt and boil for 15-20 minutes. It's going to be ready when the seeds are light and fluffy, the water is absorbed, and there is still a little "bite". 

Quinoa has a nutty but mild flavor. It's great as a side dish, mixed with veggies or fruit, used in crepe recipes and baking. With plenty of protein, fiber, and nutrition in every bite, quinoa is a healthy food that should be at the top of your pantry list. Check out some of these beautifully, tasty quinoa filled recipes:

Quinoa Energy Bars

From The Wellbar Journal

Butternut Squash and Quinoa Mason Jars

From Fit Living Blog

Quinoa Enchilada Bake

From Begin Within Nutrition

Mexican Quinoa Wraps

From Contentedness Cooking




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