Quinoa

Quinoa (pronounced KEENwa)

A great grain to try is Quinoa. (well, it is actually a seed but is used as a grain due to its characteristics – but we do not want to confuse you, so just think of it as a grain!) Quinoa was known by the Incas as the “mother of grain”. One of the amazing nutritional virtues of this phenomenal food is that it is high in protein. It has all of the essential amino acids. This makes it an important grain for those eating little to no meat, or animal protein. According to some, a small child can get its entire amount of daily protein from just 1/4 cup. This grain is light in taste, easy to prepare and great to use for leftovers. Check out some of the recipes below and see how Quinoa can fit into your family’s mealtime.

Time saver tip: Double recipe for basic Quinoa and put ½ in refrigerator for another meal. For example you could use the recipe below, and in 1 or 2 nights, serve quinoa again with black beans and vegetables or a roasted chicken. Another way to cook once and eat twice is to use the leftovers for breakfast porridge. You can heat is up and add fruit, any type of milk you liken (rice, cow, goat, coconut), and a natural sweetener such as maple syrup, molasses or agave nectar. For babies 6 months or older: take some of the left over grain and put in blender w/ breastmilk or formula until desired consistency. You can use this on its own for breakfast, lunch or dinner on its own or add fruit or vegetables to it.

Basic Quinoa

1 cup grain (rinsed)

2 cups water, chicken or vegetable broth

If desired, toast grain in pan before cooking for a nuttier taste. Boil water, add grain, cover, reduce heat, cook for 15-20 minutes. Let stand 5 minutes. Fluff with fork. Serve.

Check out our Scallops and Quinoa Recipe.