If you could put a cape on some grains and call them super, quinoa is definitely one I’d nominate!
- Twice as much protein as an cereal grain
- All nine essential amino acids
- Rich in lysine (which maintains healthy blood vessels)
- High in calcium
- No cholesterol
- Less than 100 calories in 1/2 cup
- Rich in iron, B vitamins, zinc, potassium, phosphorus, and vitamin E
Packed with vitamins, minerals, and antioxidants, this grain is a great one to add to your diet.
Revered By the Incas
In the Ancient Inca language, quinoa means “mother grain.” Before the Spaniards came in and required wheat to be grown by the Incas, quinoa was one of their revered staples. There are over 1,800 varieties of quinoa with varying sizes and colors-ivory, black, yellow, brown, and red.
Grows Where Other Things Don’t
It is unique in that it grows in regions where other foods are very difficult to grow. It grows best between 10,000 and 20,000 feet above sea level, and it is frost-resistant.
Soak it First
This tiny little grain is protected from birds, insects, and predators by a sticky, soaplike coating called “sapotin.” Sapotin is bitter to the taste and mildly toxic. Like chia, quinoa should be soaked before eating.
Rinse it a few times to get some of the sapotin off and then put it in a bowl of filtered water. Add a Tablespoon of apple cider vinegar for each cup of water, and leave it 8-10 hours. Then rinse and cook as normal. Keep an eye on it, as it might cook a few minutes faster than your recipe indicates.
- 1 3/4 cups water
- 1 cup quinoa
- Soak the quinoa overnight with a little apple cider vinegar and rinse.
- Bring the water to boil.
- Add quinoa and cook for 12 minutes over medium heat (until all the water is absorbed)
- Remove from heat and fluff with a fork.
My desire is that through this blog, you will be inspired to:
- engage deeply with the Lord and those you care about
- embrace wholly, bringing your whole self to the table to connect with others, and
- delight lavishly, celebrating the consequential and minutia of life.
Eating well helps us to have the energy and resources to do these things.
I’ll be posting more recipes with super ancient grains in the future. Click on the home page and scroll down to the bottom to subscribe by email and not miss them. For now, here are some other recipes you might like.
- What’s All the Fuss About Chia Seeds?
- Go-To Cherry Almond Granola
- Homemade Alfredo Sauce
- Sprouted Wheat Pasta (Great for Philips Electric Pasta Makers and Others!)
- Energy Bites- My Favorite Healthy Cookie
- The Secret To Easy-to-Peel, 10-minute, Hard-Boiled Eggs
Got A Quinoa Recipe You Love?
Please share it in the comments below!
Great Resource on Ancient Grains (where I got some of my facts): Cooking With Ancient Grains: 75 Delicious Recipes for Quinoa, Amaranth, Chia and Kaniwa by Maria Baez Kijac.