Quinoa is a new thing for me. I really never heard of it until I attended my nutrition school. Once I was aware of it, I noticed it mentioned on every TV show. So my husband and I tried it and soon after we were making it with every meal. It’s a great substitute for rice and a lot healthier.
What’s So Good About Quinoa?
- It’s one of the most protein-rich foods we can eat.
- It contains almost twice as much fiber as most other grains. Most Americans only get about 10-15 g of fiber in a day when we really need at least 30. Fiber helps relieve constipation, prevent heart disease, lower cholesterol and glucose levels, lowers your risk of developing hemorrhoids.
- It contains iron. Iron is good for keeping your red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen.
- It contains lysine. Lysine is mainly used for tissue and growth repair.
- It’s rich in magnesium. We need magnesium to help relax blood vessels and in turn alleviates migraines It also reduced Type 2 diabetes by promoting health blood sugar control.
- It’s high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production the cells.
- It has a high content of maganese. Maganese is an antioxidant, which helps prevent damage of mitochondria during energy product as well as protect red blood cells and other cells from injury by free radicals.
So you need to ask yourself, why wouldn’t you eat this stuff? It’s such a verstatie grain, so often times on Sunday, I cook a big batch of it and continue to use the leftovers throughout the week.
Why Soak Your Quinoa?
Simply put: Fermenting grains is a traditional practice that helps make the grains more digestible, and reduce anti-nutrients for better nutritional value.
All you do is soak your grains in warm water with 1-2 tablespoons of something acidic (i.e. whey, lemon juice, vinegar, yogurt, or kefir). Ideally you’d want to do it for 24 hours to get the maximum benefit but if you’re short on time, an hour will do. By doing so, I personally have found that it improves the texture. It makes them lighter in texture and softer on the stomach. On the contrary, grains that are not soaked, equal poor digestive worth, and blocked vitamins and minerals. So if you’ve ever had digestive problems when eating grains, this could be part of the answer for you!
How To Cook your Quinoa Perfectly
24 hours before you prepare, make sure to rinse the quinoa really good. You’ll notice the water is cloudy so rinse until the water is clear again. Then cover your quinoa with water and soak for 24 hours. If you’re pressed for time (or forget like I do), soak for at least an hour.
When you’re ready to cook, pour out the water and place the quinoa in a sauce pan. It’s just like cooking rice so add water to the quinoa until it’s just barely covered (about 1/4 in.) Then cook until the water is boiling. Once boiling, cover your sauce pan, turn it off the heat, and keep it on the same burner. It’ll still be hot so it’ll continue to cook. Keep covered for about 15-20. I know it’s tempting to look, but don’t open it. Leave it be. After 20 minutes, you’ll have perfectly cooked quinoa.
I’d Like to Know
Have you tried quinoa? If so, what are some recipes you use quinoa with? Share in the comments below.