Quin-WHAAAT? Quinoa!!!

FACT: Up until about 2 years ago I had never heard of quinoa, ever. Now it is an irreplaceable staple in my pantry. I LOVE ME SOME QUINOA! I remember the exact day that I was introduced to this phenomenal pseudo-grain. I went to eat a spaghetti dinner at my cousins house because my Aunt was in town. She generally eats gluten-free, or at least she did at the time so she made some quinoa for herself to substitute for the noodles. I figured I'd give it a try...I try to stay adventurous! SOO glad I did. Quinoa topped with spaghetti sauce, who knew? Simple and delicious!


I love quinoa for it's simplicity, versatility, and mostly I just love it because it is so good for me!


The important FACTS:

• Quinoa is actually a seed not a real grain, however because of it's grain-like qualities it is often classified as a grain. It's like a grain...BUT BETTER.

• Quinoa is a complete protein! What does this mean? Well our bodies have the ability to produce amino acids, however there are 9 amino acids that our bodies are incapable of producing on our own. These 9 essential amino acids are vital for proper tissue growth and repair. A complete protein contains all of these amino's. Incomplete proteins do not contain all of these amino acids. Examples of an incomplete protein would be rice, which must be paired with beans to create the complete protein that your body needs for repair. It's a great protein source for all you vegetarians/vegans out there! Quinoa has it all folks, so get excited!

• Quinoa is high in fiber, but low in fat. It will keep that blood sugar regulated and keep you fuller longer, which makes it an excellent choice for those trying to lose weight.

• It's high in maganese which acts as a disease and cancer fighting antioxidant.

• It is also a good source or phosphorus and iron keeping those bones strong and energy levels high. 

• As I stated above it is gluten-free for those with Celiac disease.

• It only takes about 15 minutes to cook. Simply cook 1 part quinoa to 2 parts water in a pot. It's hard to mess up (especially compared to rice)! Side note: make sure you rinse well before cooking to remove saponin on outside of the seed which can create a foul taste. 

• It has a very mild flavor and texture so it works with just about ANYTHING...It can be used as a hot breakfast, in place of rice or pasta, in salads, casseroles, ect. Our neighbor makes a mean cold quinoa salad, simply by cooking the quinoa and chopping up lots of raw colorful crunchy veggies (like cucumber, peppers, celery, onions) tossing in some herbs and seasonings, often adding a touch of agave to add a little sweetness! Again, simple and delicious!

•  Most kids love it...because of it's mildness it adapts to whatever flavors toss with it and it has a likable texture. Try making Mac and Cheese with quinoa, ohh yeah! 

There you go. Now you know. Here is a protein punch avocado quinoa salad I made the other day! It was perfect! (Not so much for kids unless they have the acquired taste for cilantro- which mine do not, but I still made them eat a small amount as I do with anything so they learn versatility) So for you mommies out there you can cook a little extra quinoa and heat it up with some cheese and dash of milk on the side for the kids! This is slightly labor intensive compared to a few of my other recipe's but it is well worth it!!! If you're ambitious give this recipe a go, or if you're more of the simple recipe type try the other ideas I posted in this blog! 

Avocado Cilantro Quinoa Salad

adapted from http://thediva-dish.com

1/2 C. dry quinoa

2 C. vegetable broth (or chicken)

1 can garbanzo or black beans-rinsed 

1 avocado diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

3 tsp. minced garlic

For the dressing:

2 TBSP of lemon juice

2 tsp. dijon mustard

2 tsp. olive oil

1 TBSP. agave nectar

1/2 tsp. cumin

salt and pepper to taste

Directions:

1. Soak rinsed quinoa for 15 minutes in vegetable broth. Then turn up heat to medium, cover, and cook for about 20 minutes. Stirring occasionally. It's OK if there is a little excess broth, as long as quinoa is tender. Turn off heat and let set while you prepare the rest of the salad.

2. Throw rinsed spinach, cilantro, onions and garlic in food processor or finely slice and mince finely by hand if you don't have a food processor. Put green mixture in bowl and toss in beans. 

3. In a small bowl whisk together all the ingredients for the dressing. 

4. Once quinoa is slightly cooled toss it into the green mixture along with the dressing. Then add your diced avocado. I'm not a tomato fan, but if you are slicing up some cherry tomatoes and adding it here would add some more color.

5. Set in refrigerator for 15 minutes or so, then serve and eat. Viola.