| Quinoa |
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This fabulous grain, pronounced ‘keen wa’ is perhaps the best kept secret of
Quinoa has grown in the South American Andes for thousands of years thriving on high altitudes, cold air and plenty of sunshine. It is now being incorporated into our western diet, and is taking off as an exciting health food.
Preparation:
 Quinoa can be purchased from good health food shops and organic stores (and some supermarkets). It looks very much like cous cous and can be used as an alternative for this ingredient. It is extremely simple to cook, and takes a similar cooking time as white rice or oats. Generally quinoa is better after being soaked for a few hours before cooking, with the residue water drained away. If this is too inconvenient, the quinoa can be boiled until curly and soft and then the excess water drained away. Quinoa can also be cooked in your rice cooker for convenience with the same water to grain ratio as rice.
Quinoa contains no gluten and is therefore a great alternative to gluten grains like wheat, rye, barley and oats.
Useful for the following conditions: High Protein:
When compared with all other grains quinoa has the highest protein content. It also has a beneficial combination of all essential amino acids.
Useful for the following conditions: Strengthening to the Whole Body:
Quinoa has a warming quality which has an energizing function in the body. Due to its high vitamin and mineral levels (especially Iron, phosphorus, B vitamins and Vitamin E) it really helps to improve energy and stamina. It is particularly easy to digest and is much lighter in the digestive system than even rice.
Useful for the following conditions:
Incorporating quinoa into your diet provides increased variety and nutrition. It makes a fabulous alternative to cous cous or rice with any stir fry, or vegetable dish, and is just as easy to prepare. Get on board with this new revival of such an old grain, and your body will truly thank you for it.
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