Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family and was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors.
When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest or feed candida (a systemic fungal infection).
Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can also offer cardiovascular health for those concerned about atherosclerosis.
Quinoa is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children who follow the Body Ecology program for autism.
Quinoa in the Kitchen
Quinoa is especially easy to cook and can be enjoyed year-round because it's versatile and light. You can use it in warming winter soups or refreshing summer salads.
Make sure you rinse your quinoa and then soak for at least 8 hours to remove the phytic acid that can prevent proper digestion.
We like to add B.E. Wholegrain Liquid to the soaking water to add some beneficial bacteria and further soften the "grains" before cooking.
Cook quinoa 15 minutes or less, and it's ready to mix with a variety of ingredients to create diverse and delicious meals.
Sources:
Quinoa: An In-Depth Guide to the Amazing Health Benefits, Uses, and Other Darned Interesting Facts of this Beloved Body Ecology "Grain":http://bodyecology.com/articles/quinoa_benefits_guide.php
Quinoa, WHFoods.org.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
The Largely Unknown Health Epidemic Affecting Almost ALL Americans, BodyEcology.com.
http://www.bodyecology.com/06/12/28/unknown_health_epidemic.php
Oelke, E.A., et al, "Quinoa," Hort.Purdue.edu.
http://www.hort.purdue.edu/newcrop/afcm/quinoa.html
Quinoa, WHFoods.org.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest or feed candida (a systemic fungal infection).
Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can also offer cardiovascular health for those concerned about atherosclerosis.
Quinoa is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children who follow the Body Ecology program for autism.
Quinoa in the Kitchen
Quinoa is especially easy to cook and can be enjoyed year-round because it's versatile and light. You can use it in warming winter soups or refreshing summer salads.
Make sure you rinse your quinoa and then soak for at least 8 hours to remove the phytic acid that can prevent proper digestion.
We like to add B.E. Wholegrain Liquid to the soaking water to add some beneficial bacteria and further soften the "grains" before cooking.
Cook quinoa 15 minutes or less, and it's ready to mix with a variety of ingredients to create diverse and delicious meals.
Sources:
Quinoa: An In-Depth Guide to the Amazing Health Benefits, Uses, and Other Darned Interesting Facts of this Beloved Body Ecology "Grain":http://bodyecology.com/articles/quinoa_benefits_guide.php
Quinoa, WHFoods.org.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
The Largely Unknown Health Epidemic Affecting Almost ALL Americans, BodyEcology.com.
http://www.bodyecology.com/06/12/28/unknown_health_epidemic.php
Oelke, E.A., et al, "Quinoa," Hort.Purdue.edu.
http://www.hort.purdue.edu/newcrop/afcm/quinoa.html
Quinoa, WHFoods.org.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
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