QUINOA - Benefits & Recipe
Naturally high in fiber, Green Habit Quinoa is a complete protein source, making it perfect for vegetarians or those looking for a gluten-free substitute for traditional grains. Neutral in colour, Green Habit Quinoa can replace brown or white rice without altering the flavor of your favourite dishes. It's gained popularity as a nutritious and satisfying gluten-free grain that can be consumed as a breakfast, snack, lunch or dinner, satisfying hunger all throughout the day.
HISTORY OF QUINOA ?
Quinoa, once called "the gold of the Incas," was used in ancient times to increase the stamina of the civilisation's warriors. It is known as a "complete protein," meaning that Quinoa includes all nine essential amino acids (including lysine, which is essential for tissue growth and repair).
Quinoa gold beverages are also a good alternative for vegans / vegetarians looking to increase their protein intake. It is also a good source of manganese, magnesium, iron, copper and phosphorus; this makes the "Quinoa grain" especially valuable for sufferers of migraines, diabetes and atherosclerosis.
Because of its heavy nutrient makeup, The Quinoa grain has been shown in studies to provide numerous health benefits:
· Sustained caffeine-free energy
· Helps manage stress related hunger
· Natural Antioxidant
· B-Vitamins and Minerals
· Complete Protein
· Gluten Free
· Low Glycemic Index
· Ideal for people prone to food allergies or celiac disease
HOW TO COOK ?
- 1 part Green Habit Quinoa (e.g. 1 cup quinoa—any color will do—you will end up with three times as much cooked quinoa)
- 2 parts water (e.g. 2 cups water)
- Green habit Himalayan Rock Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)
- Rinse the quinoa: Pour the Green Habit Quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you’re proceeding with another recipe as written.
SERVING SUGGESTIONS: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
STORAGE SUGGESTIONS: Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling.