You’ve seen that word “quinoa” everywhere, on every menu, and perhaps you don’t even know how to pronounce it! It’s “keen-wah”. It is the latest so called superfood, despite being an ancient Incan staple. Surprising to most people, quinoa is not a grain, however, it delivers a much larger portfolio of nutrients than grains. Quinoa is the seed of the goosefoot plant, and is in the amaranth family, closely related to spinach, chard and beet greens.
Here are the facts about quinoa and why it is good for you:
It’s a complete protein, containing all nine essential amino acids. Quinoa contains soluble and insoluble fiber, both essential to a balanced diet. It contains magnesium, a mineral that helps blood vessels relax, which has been linked to decreased frequency of headaches. Quinoa is rich in B vitamins, which are good for your skin, hair and nervous system functions. It is an excellent source of calcium, providing 150 mgs per cup of quinoa, more than twice found in whole wheat. Quinoa is a good source of antioxidants, specifically flavonoids quercetin and kaempferol, which help to reduce the risks of cancer and cardiovascular disease. It is also an excellent source of beneficial fats, the good kind that your body needs. Quinoa also happens to be gluten free. As if this wasn’t enough, sprouting quinoa boosts its nutritional value even higher. The germination process activates enzymes which improves its vitamin richness.
Most importantly, it tastes delish! Quinoa is extremely versatile and can be used in recipes ranging from appetizers, to mains, to desserts! Below are two tried and true recipes to introduce you to quinoa so it finds its rightful place in your eating lifestyle. One word of advice, quinoa is naturally coated with saponin, which needs to be rinsed or it will leave a soap like flavor. Simply run cool water over it in a colander with tiny holes for 3 minutes. Yes, even if the package says it has been rinsed. Ensure the holes are tiny or the quinoa will simply wash away.
Spiced Quinoa
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts
1/2 cup raisins, soaked in hot water and drained
Keen on
Quinoa
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Inns E-Magazine / Summer 2014
By Chef Ro Cober Cober Cober
Inns Eats Treats
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