I LOVE quinoa!
Let’s start with pronunciation. It’s pronounced KEEN-wah.
Although most people consider it a grain, quinoa is actually a seed. It’s very high in protein, so it’s a great choice as a side rather than couscous or rice. The protein from quinoa is considered a “complete” protein – it contains all 9 essential amino acids. It’s high in lysine, so if you’re prone to cold sores load up your plate. Lysine is also known for tissue repair – good for anyone who works out regularly.
Quinoa comes in different colours – “regular” yellowish in colour, red, and even black.
Cooking quinoa is similar to cooking rice. I like to rince my quinoa using a fine mesh strainer – but I’m also a rice rincer! You can skip that step if you’re in a hurry. One cup of dry quinoa is added to 1 1/2 cups of water or broth, and a pinch of salt. You bring it to a boil, then turn it down and let it simmer with the lid still on for about 15-20 minutes. If there is still liquid in the pot after 15 minutes, you can put the lid back on and let it simmer another 5 minutes.
You can also purchase quinoa flakes and use it to make a hot breakfast that’s high in protein.
Your challenge this week, should you choose to accept it, is to make some quinoa. If you do, let me know how it goes in the comments below.