Its nutritional value is awesome - its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine (an amino acid)), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
I made some for dinner tonight and mixed in some broccoli - a perfect, light dinner! Way better tasting and much better for you then what it reminds me of and what I used to eat: rice-a-roni type dish.
Here is the quinoa before it's cooked - very tiny little seeds:
Then when it's cooked, it expands and becomes translucent - it's pretty cool looking (the pix is a bit yellow):
Has anyone else tried quinoa before? If so, what did you have with it?
Here are some responses I received on Facebook:
ReplyDelete"Here's a hint: the red or dark Quinoa have a stronger flavor. For any of them, you have to make sure that you either have prerinsed Q, or rinse it yourself. There is a very bitter shell on the outside of the seed, but it rinses off."
~Kathy C.
" Love quinoa! The first time I had it, a friend made it in a shrimp dish with some sauce and craisins. We've eaten it plain, with spaghetti sauce (my favorite so far), in soup, as a substitute for rice with Indian food, and with black beans ...or chick peas.
I have a box of the red at home, haven't tried it yet, but looking forward to it!"
~Shannon C.
"hmmm, I've seen it at Costco but never have purchased it - may have to get some today!"
~Connie B.
"hurrah! your body will thank you for the addition of this wonderful grain. ♥ you, manda"
~Melanie S.
"I love Quinoa, we have been eating it for about a year now."
~Jennifer P.