QUINOA: OCTOBER'S GRAIN OF THE MONTH


 

DISCOUNT CODE: "QUINOA10" at checkout!

Quinoa is a member of the super grain family. It contains more protein than any other grain.  In fact, it is considered a complete protein since it contains all eight essential amino acids. Quinoa is high in unsaturated fats and lower in carbohydrates than most grains.  It is loaded with niacin, iron, phosphorous, potassium and high in lysine.

Quinoa is high in unsaturated fats and lower in carbohydrates than most grains.  It is loaded with niacin, iron, phosphorous, potassium and high in lysine.

Quinoa will expand to four times its original volume and it cooks just like white rice.   Quinoa is a great addition to your foods and can be added to almost anything.  From soups to meat extenders, quinoa is a powerhouse of nutrition and taste.  It comes in red, white, and black.   

The staple of the ancient Incan civilization, quinoa was called the “mother grain”. When planting this highly revered grain, the Inca Indians used a solid gold shovel. Quinoa is still used as a staple in South America and has become a worldwide favorite. 

Use quinoa in side dishes, soups, cereals, breads, pancakes and waffles.  It can be cooked and added, ground into flour, or added whole.  

Stovetop:  2 parts water to 1 part quinoa
Pressure Cooker:  1 1/2 parts water to 1 part quinoa 

 

Nutrient content per ½ cup dry quinoa:

310 calories        51 mg calcium        4 g dietary fiber        0 mg vitamin C

11 g protein        349 mg phosphorous    0 RE vitamin A        2.5 mg niacin

5 g fat, 1 sat fat        7.9 mg iron        .17 mg thiamin        629 mg potassium

0 mg cholesterol        18 mg sodium        .34 mg riboflavin        59 g carbohydrate

 

Recipe

Top of the Morning  Quinoa Fruit Salad 

                1 cup fresh blueberries or strawberries

                1 fresh pineapple, peeled, cored and chopped       

                4 apples chopped

                2 small cans mandarin oranges, drained

                2 bananas, sliced

                1 cup pecans, lightly chopped

                3 cups cooked red quinoa or your choice   Red is so nutty I prefer that one.  

 

Dressing

                ½ cup Flax oil or coconut

                ½ cup Olive oil

                ½ Honey or Xagave

                2/3 cup Golden Balsamic vinegar

Whisk with dash of salt and 1 teaspoon nutmeg