Quinoa – Why it is AWESOME and how to cook with it

Quinoa Salad with Salmon

So I know that Quinoa is a superfood and would be a great addition to my pantry. But how do I cook with it? Why is it so healthy? And how the hell do I pronounce it anyways???

Quinoa (keen wah) is the bomb, and here is why!

As you know I am always banging on about eating more protein! It helps to ground your energy and support your adrenal glands. Quinoa contains more protein than any other grain and is therefore a great way to up that protein intake! It’s considered to be a seed, and is a complete protein because it contains all eight essential amino acids. Yay Quinoa!

Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, plus it provides a rich and balanced source of vital nutrients, including folate, zinc and potassium.

Quinoa is a migraine fighter. Riboflavin, which helps reduce the frequency attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells, is high in this over achieving grain.

Your skin will love it too! The saponins from quinoa are used to promote healing of skin injuries in South America, making it a good antiseptic. It is also alkalising which promotes skin elasticity – making you look younger. Ooo yeh!

It’s a weight loss gem! This little round grain is gluten free and neutral for ALL blood types! Yes everyone can enjoy quinoa in their diet. It is a great source of fibre, and low GI, thus helping you to feel fuller for longer and hence is a great addition to any weight reduction protocol.

How to cook Quinoa

Quinoa is naturally coated in saponins, which can make quinoa taste like soap if not rinsed thoroughly. So don’t be lazy! Read the instructions and if is says to rinse your quinoa before cooking – do it – or else it will taste like you know what!

I personally like to cook it using the absorption method. I will place 1 cup of quinoa into a baking tray with 2 cups of boiling water. I will then add a stock cube, and a table spoon of sun-dried tomato or basil pesto to add some extra kick. Let it cook it a medium oven until you can fluff it with a fork and the grains all separate. If your quinoa is gluggy, it just needs more time in the oven.

Here is a great recipe from Taste to get you inspired. Happy quinoa-ing!



Kim Sandgren Holistic Kinesiologist Eat Right For Your Type

Kim Sandgren
Holistic Kinesiologist
Eat Right For Your Type

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