Quinoa (pronounced keen-wah), is a nutritional powerhouse with ancient origins. It was originally cultivated by the Incas more than 5,000 years ago; they referred to it as the “mother of all grains.” It contains all nine essential amino acids, making it a great source of protein for vegetarians. Quinoa is also high in magnesium, fiber, calcium, phosphorus, iron, copper, manganese, riboflavin and zinc.
While quinoa is widely considered a grain, it’s actually the seed of a plant called Chenopodium or Goosefoot, related to chard and spinach. Quinoa is a gluten-free grain and has a similar effect as other whole grains in helping to stabilize blood sugar.
It has a waxy protective coating called saponin which can leave a bitter taste. For best results, rinse quinoa before you cook it or even soak it for a few hours or overnight. When cooked, it has a fluffy, slightly crunchy texture. Try it in soups, salads, as a breakfast porridge or as its own side dish.
For quinoa, and whole grains in general, the majority of digestion occurs in the mouth through chewing and exposure to saliva. For optimal nutrition and assimilation, it is vital to chew your grains well and with awareness. A great meditation is to find a calm place, without distractions, to sit down for your meal. Make it a habit to chew each bite 20 times or more. See how this simple practice can help your digestion and overall focus for the rest of your day.
RECIPE OF THE MONTH:
1 Tbls Curry powder or combine turmeric, cumin, coriander, cinnamon or any other curry combination you like
1/2 teas oregano and basil
1/2 teaspoon salt
1 cup quinoa rinsed
2 cups water or stock
*optional* add handful dried cranberries, nuts and seeds of your choice.
Coat pot with olive oil and sauté curry and herbs and salt. Stir for a couple of minutes. Add rinsed quinoa and 2 cups water. Boil and then turn down to simmer about 15-20 minutes. Fluff.