Oh how quinoa has had way more than 15 minutes of fame. And with reason.
When one breaks it down, it becomes obvious that quinoa is quite the catch – it’s got a lot going for it. 😉
Per cup of this little seed, 35% of the daily recommended intake for iron is contained, which makes it great for vegetarians and vegans trying to adequately plan their diet. Iron is a useful mineral for your body as it helps produce sufficient energy for your neurons to 3, 2, 1, blast off (a.k.a. fire off your neurons during a brainstorm), as well as to make neurotransmitters (your brain’s messengers)! 🙂
What is more, quinoa is known on the streets to have impressive protein content. And while it may hold true that quinoa is a decent source of protein (8 g per cup), it’s rather the type of protein it boasts that gives it its street cred. Quinoa grains have the ideal balance of all 9 essential amino acids (amino acids are the building blocks that make up protein) necessary for human nutrition, and last time I checked, most of you reading these posts are humans. 😉
Quinoa is available in a rainbow-ish of coulours: black, white and red, all of which are relatively similar in terms of nutrition (protein, fiber, calorie content, etc.) and taste. However, white quinoa tends to be fluffier and the black and red varieties tend to be on the crunchier side.
Conventional wisdom has it that quinoa necessitates a little rinse-aroo prior to cooking. This is because quinoa seeds are coated with naturally-occuring saponin, which tastes bitter and soapy.
Bottom line? Next time you’re on Jeopardy and the topic at hand is quinoa, you’re sure to win big! 😉
Quinoa is typically eaten cold as part of a salad or eaten warm in the place of rice or couscous. A more uncommon use for it is as part of breakfast. Quinoa can easily replace oats in a type of breakfast quinoa porridge – which tastes absolutely luscious.
Here is how you can have quinoa for breakfast:
Mango & Peach Morning Delight
- 1/2 cup quinoa, uncooked
- 1 1/2 cup of organic soy or almond milk
- 1/4 tsp. cinnamon
- 1 tbsp. honey
- 1 tsp. vanilla extract (optional)
- 1 cup mango, cubed
- 1/2 cup peaches, sliced
- 2 tbsp. unsweetened shredded coconut
- 2 tbsp. pumpkin seeds
- Add your quinoa and soy or almond milk to a pot and cook on your stove top.
- Cook for 10-15 minutes on medium heat, stirring every so often to prevent burning. Once quinoa is cooked, fluff with a fork.
- Add mango, peach, coconut, vanilla extract, cinnamon and pumpkin seeds.
- Savour the tropical flavours!
Quinoa travels well, so pack it as a breakfast, lunch or supper to go go gadget go. 😉