Friday, March 21, 2014

Quinoa "The Supergrain of the Future"

Pronounced  ("KEEN-WAH"), Quinoa is a superfood or supergrain discovered by the Incas 4,000 years ago, and was called "the gold of the Incas".  They believed it increased the stamina of their warriors.

On my journey towards eating healthier organic foods I have spent time perusing the shelves of my local health food store searching for new health foods to add to my diet. One of the foods I sampled and enjoyed was Quinoa.  Quinoa is actually a seed, although eaten as a grain, it's gluten-free.

Quinoa has increased in popularity in the last few years -going from health food stores to the mainstream.  It is high in iron, magnesium, fiber and low in calories.  It's high fiber content, pleasant nutty taste and delicate texture have made Quinoa a popular replacement for starchier pasta and rice.

Quinoa is easy to make and quick to cook.  Add to salads, meat dishes, pilafs, or serve in place of rice.


1 cup organic Quinoa (any variety - white or golden, red or black)
2 cups liquid (spring water, chicken or vegetable broth)
1/4 tsp sea salt
Dash of pepper
1 clove minced garlic
Splash of olive oil


1)  Place quinoa in a fine mesh strainer and rinse thoroughly, drain.

2)  In a medium saucepan, heat a splash of olive oil over medium-high heat and add quinoa.  Cook and stir for 1 minute.

3)  Stir in liquid and seasonings & boil rapidly.

4)  Turn heat to lowest setting, cover and cook for 13-15 minutes.

5)  Remove from heat and let stand for 5 minutes, covered.

6)  Fluff with fork and add to your favorite dish or serve alone. 

You should see tiny spirals ("the germ") separating and curling around the quinoa seeds.


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