ViV Magazine Volume 4 (April - May 2014) ViV Magazine Volume 4 (April - May 2014) | Page 36

QUINOA, THE SEED
THAT ’S CAUSING SENSATION
Because of its high nutritional value, the United Nations’
Food and Agriculture Organization (FAO) officially declared
2013 as the International Year of Quinoa. This savory cereal seed, grown by the Incas from time immemorial, has a
high protein content, not to mention the 9 essential amino
acids, and is free of gluten and cholesterol. This food, rich
in micro nutrients which is speedily replacing rice in the
diet of lovers of organic, healthy and nourishing products,
is easily cooked and can be served as a salad, or with vegetables, meats and poultries and can as well be enjoyed
alone. Packed with antioxidants, it has anti inflammatory
benefits and is an excellent source of heart healthy monounsaturated fats. The processes of boiling and cooking do
not seem to compromise the quality of quinoa’s nutrients,
allowing us to savor its texture as well as its exquisite taste,
while maintaining its nourishing benefits. A Vegetarians’
favorite.

MEXICAN QUINOA SALAD

There are different types of quinoa. The white one which
is most common and can be found in most supermarkets ;
the red one, which, according to connoisseurs, best keeps
its shape after being cooked, thus being ideal for salads
and other dishes which require the distinctive presence
of the seed to be noticeable; and the black quinoa with a
sweeter taste and whose color is not affected by cooking.
You can also find quinoa in a flake presentation which is
perfect for a healthy breakfast. Quinoa flour is used to prepare sweet or salted squashes or purees and for pastries.

**For those who like it spicy and to give it a more Aztec
touch, you can add:
1 (15 oz.) can of rinsed and drained nopales
Diced pulp of one avocado
2 or 3 jalapeno peppers, finely chopped
Preparation:

ViV shares a simple and delicious recipe with you

ViVmaghaiti.com | Pg. 36 |

Ingredients:
2 cups of cooked quinoa
½ table spoon of lemon juice
¼ cup of finely chopped parsley
¼ cup of finely chopped coriander
1cup black or red beans, rinsed and drained
1cup ½ of corn, drained (1can 15 oz)
2 tablespoons olive oil
Two or three large red and fresh tomatoes, diced
Preparation:
Cook the quinoa grain for 10-15 minutes in boiling
water, let cool off, add the olive oil and the lemon juice,
incorporate the rest of the ingredients and mix delicately.
Serve cold.

FRESH, HEALTHY AND SUCCULENT!!!!!