Type: Grains
Harvested in Autumn-Winter
Serving Size: 1/4 cSpecies: Chenopodium quinoa
Family: Chenopodiaceae
blood-tonic | kidney-tonic | muscle-tonic |
nutritive | tonic |
Ayurvedic notes
Though the name might
seem difficult to pronouce, quinoa (pronounced KEEN-wah) is far from
difficult to enjoy. Easy to prepare, easy to digest, and nutrient dense,
quinoa is a simple, practical, and straightforward choice for everyone.
The super-food has earned its place alongside hall-of-fame staples like
kale, brown rice and broccoli. Quinoa's taste and texture will not
disappoint: it is fluffy and lightweight with a nutty crunchiness that
is perfect for salads or lightly cooked vegetables.
The Solution for Carb Cravings
(Chenopodium quinoa)
Superfood for Vegetarians
Quinoa offers a
compelling array of health benefits. It contains more protein (14% by
mass) and fat than most grains which makes it an excellent alternative
to white rice or refined carbohydrates, especially for vegetarians. Even
NASA recognizes quinoa's haloed health status, proposing quinoa as the
perfect food to take on extended space flights. It is no wonder that
prices have tripled since 2006!
Nourishing After Illness
The
simple and satisfying "pseduo-grain" known is especially attractive for
those with weak digestion or recovering from illness. It is high in
fiber, soothing to the digestive tract, and slightly cooling, relieving
inflammatory conditions. Plus it is free of gluten, a common allergen
found in wheat and other grains, which contributes to its digestibility
and increasing popularity.
Blood Building
Quinoa
is rich in iron, and restores strength to deficient blood. It contains
more calcium than milk, and is rich in magnesium, phosphorus,
strengthening kidney yang. Magnesium relaxes and nourishes the heart and
muscles, while it promotes heart function.
About
Buying & Preparation
There are many varieties of quinoa grown, but the most commonly
available are white and red. Consider the white variety for a lighter,
fluffier, and faster cooking alternative to brown rice. The red variety
has a heartier feel, and slightly more pronounced flavor. It is
delightful as a side dish to salmon or poultry dishes, and with summer
vegetables, such as zucchinis and kale.
Soak for five minutes then strain before cooking in order to
remove any residual bitter tasting saponins. Then prepare it just like
rice--except it takes a fraction of the time! Combine two cups of
filtered water for every cup of quinoa, cover and bring to a boil.
Reduce heat and continue to cook covered for 15 minutes or until water
is absorbed. When it is cooked, the outer germ surrounding the seed
breaks open and tiny white coils appear. Remove from heat and let stand
for five minutes, then fluff with a fork.
It is important not to overcook quinoa, as it will become soft and mushy. To add flavor before cooking, roast rinsed quinoa in a saucepan over low heat until all the water has evaporated and the grains emit a faint, roasted aroma. Quinoa may also be ground into flour, and is used to make gluten-free quinoa pasta. Because the coil of the quinoa gives it its own crunch, it complements crunchy food well. Quinoa goes well with chopped celery, raw onion, fresh parsley, fresh mint, or raw bell peppers. Its neutral flavor will never distract from added fresh herbs and spices.
Browse Recipes
Cooking
Quinoa tabbouleh is just one example of the adaptability of this
resourceful superfood. Try mixing quinoa into your favorite bean salad,
pairing it with sliced avocado and crunchy bell peppers, or as a rice
substitute with parboiled broccoli or kale. Quinoa is as versatile
throughout the day as it is through the seasons. Take quinoa, warm milk
or your favorite milk substitute; add a dash of cinnamon, a handful of
sunflower seeds or almonds, and raisins or dried fruit for a warm
breakfast cereal or a sweet afternoon snack. For patients recovering
from illness, simple quinoa porridge helps revitalize and rejuvenate.
Cooking