For the longest time, I was incorrectly pronouncing Quinoa. I am probably not alone in this. The correct way to say it, is ‘KEEN-Wah’. Well, now that you know how to say the word, do you know what to do with the stuff? Or why you should even bother? Well, to be clear, it is a food. More specifically, it is a grain. Let’s take a peek.
When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil; while the inner grain becomes soft and translucent. This double texture makes it delicious, and versatile. You can save time and cook a lot of quinoa at once and eat it many times.
Quinoa is something that can be reheated with a splash of milk for breakfast. Additionally, you could add dried fruit, berries, cinnamon or nuts to give it a sweet twist. Other ideas include finely chopped raw vegetables and dressing for a cool salad. Or go hot; and add roasted root veggies for a side dish. The photo up top is of a Quinoa black bean salsa. The possibilities are endless.
A Few of Quinoa’s characteristics are:
- It has the highest nutritional profile of all the grains.
- Quinoa contains all eight amino acids to make it a complete protein. This is a big deal.
- It cooks the fastest of all grains.
- It has a protein content that is equal to milk.
- Quinoa is high in B vitamins, iron, zinc, potassium, calcium & vitamin E.
- It is gluten-free and easy to digest. Great for sensitive tummies.
- Quinoa strengthens the heart, kidneys and lungs.
It is an extremely high-energy grain. Meaning, it can give you high, long sustaining energy. Quinoa has been cultivated and eaten for over 8,000 years in South America. The Incas were able to run long distances at high altitudes in the mountains because of this oh so powerful grain known for endurance.
SO, do tell, when was the last time you tried Quinoa? Or have you yet? What do you do with it? I need ideas. Share your recipe thoughts in the comments.
As always, make champion choices,
The Healthy Habit Lady