The Incas referred to quinoa as “chisaya mama” or “mother of all grains.” Quinoa is now widely cultivated in Peru, Bolivia and Chile. South Americans refer to quinoa as “little rice”. Quinoa can be found in most natural food stores.
Quinoa is a whole protein, a good source of phosphorus, magnesium, iron, fiber, vitamin E and most of the B vitamins. It contains a balanced set of all eight essential amino acids.
Quinoa is an alternative to white rice; a much healthier choice.
It’s easy to digest. More important, It’s gluten-free, wheat-free, and nutrient-packed.
Quinoa can be cooked just like white rice. However, it’s necessary to wash quinoa thoroughly before cooking. This will remove the bitter resin-like coating.
* Put the measured quinoa in a large bowl and cover with cool water.
* Use a wooden spoon to mix the quinoa with water.
* Pour the quinoa into a very fine-meshed sieve to drain the water.
* Repeat the process twice before cooking.
You can use quinoa in place of rice in any dish. Use it in soups, stews, casseroles, salads and try it in bread, muffins, nutrition bars.
Quinoa is an excellent choice for those looking to incorporate “healthy food” into their everyday diets.
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