Quinoa recipes you ask. What is quinoa (pronounced keenwah)? Although it seems like a grain, quinoa is technically a seed. Why should you be interested in cooking quinoa?
It is has:
•Fiber – it is a complex carbohydrate
•Protein – one cup of quinoa more protein then an egg
•Low glycolic index
•Great source of calcium, iron B vitamins, anti-oxidants and flavinoids
•It is gluten free
It is one of the few foods that retain its nutrients through the cooking process.
Plus it is DELICIOUS and quick cooking.Try some healthy quinoa recipes that promote weight loss from The Complete Guide to Cooking Quinoa.
Quinoa is very versatile. It is quick cooking and can be eaten as a main course or a side. It also makes a hearty breakfast – which is the way I like to eat it.
The most important thing is to rinse the quinoa in a strainer, prior to cooking. The rinsing washes away the slight bitter taste, which is caused by the outer coating, which is called saponis. Spend several minutes rinsing or soak and then drain and there will be no bitter taste.
Quinoa comes in different varieties and colors. I find the taste to be similar. So try them all and choose what you like.
I make this recipe for Mother’s Day Brunch at my sister Leslie’s house. She has some vegan friends and we all enjoy this dish.
Cinnamon Berry Quinoa
1cup milk or soymilk
2 cups berries (fresh preferably but frozen is fine)
Rinse the quinoa for several minutes and then drain. Put the quinoa in a saucepan with the water and milk. Cook over low heat until most of the liquid is absorbed.
Fluff with a fork and sprinkle with the cinnamon. Place quinoa in a serving bowl. Top with berries, nuts and drizzled honey to taste.
2 cups water
1 cup cucumber, peeled and cubed
2 large tomatoes, cubed
1-cup cheese cubed
½ cup pitted olives, sliced
¼ cup olive oil
½ teaspoon salt
Rinse the quinoa well. Boil the water in a saucepan and cook the quinoa according to the package. Cool and fluff the quinoa while adding the salt. Mix together the olive oil and juice of three limes to make the dressing. Gently fold in all of the remaining ingredients.
Quinoa dates back to ancient times. It was grown in Peru, Bolivia, Ecuador and Colombia; it was cultivated, at high altitudes of 12,000 feet, on terraced land. It became the centerpiece of Incan rituals, since it was a main staple in their diet. The Spanish conquistadors forbid the rituals and by association the cultivation of quinoa.
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