Quinoa, who doesn’t like quinoa?
Quinoa is so versatile. I want to call it a grain but it is not really a grain. You would think it is related to barley, wheat, oats, etc but it is actually more closely related to…….spinach, Swiss chard and beets!!! Yes, it is actually a seed that is high in protein and lower in carbs.
Quinoa has anti-inflamatory nutrients, antioxidants and phytonutrients.
It contains manganese, tryptophan, magnesium, phosphorus, fiber and folate.
To me it is the PERFECT food! I know this is a raw food blog but I am not all raw and I DO cook my quinoa. Sure, I have had sprouted quinoa but wasn’t a fan of it. Besides, when sprouted it is so itty, bitty, tiny!!
You cook quinoa like you cook rice. If you want it light, fluffy and not mushy then add just a touch less water.
Eg. I would use ½ C dry quinoa and then ¾ C water (or a touch more, but not a full cup).
Once you learn how to cook it (and everyone has their own signature method), you will find it simple and easy to do. Quinoa can be used like you would use rice. I even put it in nori rolls (instead of rice. If you do this, then add more water and over cook it so that it becomes sticky).
The most common way I eat quinoa is in a salad. It makes my salads more like a meal and because quinoa does not have a lot of flavour on its own, it blends well with almost any salad and salad dressing. Below is a video of me throwing together a quick quinoa salad with fresh parsley and cilantro that is so perfect!!! The tastes are wonderful. Try it and you will love it!