What is quinoa?

Definition: Read on to learn about quinoa plus try some quinoa recipes.

What is quinoa?
While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. Try a quinoa pilaf salad recipe, or serve a vegetable stir-fry over cooked quinoa instead of rice. Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, unlike other grains such as millet or teff. Add a bit of olive oil, sea salt and lemon juice and - yum! Finally, of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.

Culinary ethnologists will be interested to know that quinoa was a staple food for thousands of years in the Andes region of South America as one of just a few crops the ancient Incas cultivated at such high altitude.

Cooking quinoa:
Prepare quinoa as you would prepare rice. Cover it with water or vegetable broth and boil until soft, about 15 minutes. Or, place 1 part quinoa to 2 parts water in your rice cooker.

Nutritional content of quinoa:
According to CalorieCount, 1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.

Shopping for Quinoa:
Shop for quinoa in the bulk bins or the baking aisle of natural foods stores, or find it online.

Quinoa recipes:
Try some healthy high-fiber and high-protein quinoa recipes:

• Garlic Quinoa Recipe with Parmesan Cheese
• Quinoa Veggie Salad
• Sweet Potato Quinoa Salad
• Greek Quinoa Recipe with Feta
• Gourmet Blueberry Dijon Quinoa Pilaf
• Quinoa with Pesto and Spinach
• Quinoa Tabbouleh
• Cranberry Lime Quinoa Salad

Pronunciation: KEEN-wah or KEE-nuh-wah

View the original article here

Raw Savory Sprouted Quinoa Salad

This recipe for a highly nutritious raw food salad requires that you first sprout the quinoa. This will take anywhere from 1 to 2 days depending on your climate. But the process itself is super duper simple and well worth it for the unique and satisfying crunchy goodness the salad provides. Sprouting grains multiplies their nutrient profile and offers you a host of beneficial effects. Serve this salad as a main course or a hearty side dish. I find one of the best ways to serve this salad is over a bed of lettuce (and arugula too!).

Prep Time: 30?minutes

Sprout Time: 36?hours

Total Time: 36?hours, 30?minutes

Yield: 4 cups

Ingredients:

• Vegetable Marinade:
• 1/2 cup water
• 1 tablespoon nama shoyu
• 1 teaspoon agave nectar
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon stone-ground mustard
• 1 clove garlic, minced
• Salad:
• 3 cups assorted diced vegetables such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc
• 1 cup sprouted quinoa
• 1 tablespoon chopped fresh herbs such as parsley, oregano, thyme, sage, rosemary, etc.
• 2 tablespoons sliced kalamata olives (optional but so yummy)
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch cayenne

Preparation:

1. Mix all of the Vegetable Marinade ingredients together with a whisk or fork and place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 2 to 3 hours in the refrigerator.

2. Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge for 1 or 2 days. The sprouts won't last very long so eat it up soon!

View the original article here