10 Reasons to Love Quinoa

As I’m sitting here eating my lunch of left over stir fry veggies and quinoa, I’m inspired to write about this ancient, slightly adorable “so-called” grain. Pronounced “KEEN-wah,” and ever the more clever and mysterious for it, it was once a food that bewildered me until I made the leap and experimented with it. I learned quickly how oh-so-special it really was. And so began my love affair with the beautiful little seed called quinoa.

1.       Readily available in most supermarkets and health food stores. Look for it in the bulk food section or the natural foods isle.

2.       It’s convenient and easy to store because of its miniscule size.

Quinoa seed before it's been harvested

3.       Relatively inexpensive for the value. The average cost is between $2-$3 a lb in the bulk food section. If bought prepackaged it’s a little more expensive but remember that as you cook it, it fluffs up.

4.       It cooks fast! 10-15 minutes from start to finish and super easy to cook. The ratio I use is 1.5:1 meaning 1 ½ cups water or chicken broth to 1 cup quinoa. I put the quinoa right in with the water and then let it come to a boil. Turn the heat down and simmer for 10 minutes until the water is absorbed. Then fluff with a fork and serve!

5.       It is hearty! It’s filling and stands up to whatever you do to it without becoming mushy. And, it doesn’t change its texture when reheated.

6.        It’s versatile. It can be used for breakfast, Lunch, Brunch or Dinner! Even ground into flour for baking. Be creative!



Red Quinoa

7.       It can be eaten hot or cold. I’ve eaten it hot with turkey chili over it in a main dish or as a standalone side dish. I’ve also eaten it cold as salad with chopped veggies and a light refreshing lemon vinaigrette. Which leads me to...

8.       It takes on the flavor of what you cook it in or add to it. If you add agave nectar or honey and cut up fruit it becomes a sweet dish perfect for brunch or a summer picnic. If you add ginger, soy sauce (low sodium preferably) or stir fry sauce is becomes a delightful Asian dish. If you cook it in chicken stock, add some bullion and carrots and serve it with roasted chicken it becomes a home-style comfort food dish. Make it in the morning with strawberries and blueberries, sliced almonds and use vanilla almond milk instead of water and you’ve got a power packed breakfast. The possibilities are endless.

9.       It has the Highest protein content of any grain at 160 cals per 1/3 cup cooked portion, 2.5g fat, 3g fiber and 6g of protein per serving! It contains sufficient amounts of 9 essential amino acids making it a complete protein. Vegetarians and vegans can rely on it to help provide them with their protein needs

10.   Gluten free, cholesterol free and Kosher. Enough said.

So there you have it; all the reasons that I love quinoa and believe that you should add it to your diet as an alternative to rice and potatoes. Not just because of its adorable and chic appearance; I mean, come on, those little seeds are pretty cute. But also because of the nutritional power packed punch the little buggers carry, the “ease of use” and the amazing versatility of this grain. Or wait, ah, seed. No matter what you call it, according to the world’s healthiest foods, The Food and Agricultural Organization of the United Nations has official declared that 2013 will be the “International Year of Quinoa.” So go ahead, jump on the Quinoa bandwagon before it’s cool. You know you want to!

Question of the Day: Have you had Quinoa before? Did you like it and how did you prepare it?

Fondly,

Betsey