Quinoa
Quinoa is a small, round edible seed that comes in various colors, including black, red, yellow, and white. Quinoa has only recently become popular in the United States, but it has been cultivated by native peoples in the Andes Mountains of South America for over 5,000 years.
Higher in protein than any other grain, quinoa is so nutritious that NASA has used it to feed astronauts on long-term space missions.
Unlike most plant-based foods, quinoa is a complete protein, which means it contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up your muscles, bones, skin, and blood. The nine classified as “essential” must be obtained from food daily—your body cannot produce or store them—and quinoa provides all nine.
The USDA recommends that at least half of the grains you eat be whole grains like quinoa. Refined grains have been stripped of most of the fiber, iron, and vitamins present in the whole grain. Including whole grains in your diet can help lower your risk of diabetes, heart disease, and cancer.
Quinoa has a mild, slightly nutty taste that pairs well with both savory and sweet dishes, making it an extremely adaptable ingredient that can be used in a wide variety of cuisines. Swap it out for rice or pasta, use it in soups and salads, with vegetables, as a cereal, in puddings, cakes, bars. Always rinse well before using.
Source: webmd.com/diet/health-benefits-quinoa
Recipe – Mexican Quinoa
Ingredients
1 onion, diced
1-2 Tbs. water or oil
3 cloves garlic, minced
2 cups cabbage, chopped, or 1 bell pepper, diced
1 tsp. cumin
1 tsp. paprika
1 tsp. smoked paprika
1 tsp. oregano
1 cup quinoa, rinsed
1 15-oz. can black beans, drained and rinsed
1 cup frozen fire roasted corn, or regular corn
1 ½ cups salsa
1 Tbs. tamari
2 ½ cups vegetable broth
“Sour Cream”
½ cup almonds, or cashews, sunflower seeds, hemp seeds
1 ½ Tbs. lemon juice, or to taste
1 tsp. dark or light miso paste
4 Tbs. water or a bit more, if necessary
Salt, to taste
Process
Sauté the onion for 2-3 minutes in water or oil. Add the garlic and cabbage or pepper, and cook for 5 minutes. Add remaining ingredients, stir, cover, and cook for 10 minutes. Remove the lid, stir, and replace lid to cook for another 10 minutes or until the quinoa is soft. Blend all “sour cream” ingredients until smooth. Garnish with “sour cream,” chopped cilantro, avocado slices, and jalapeño slices, if desired.