I’m sure by now you have all heard of the wonderful seed, quinoa. 🙂 I’m pretty sure most of you have probably tried it as well, you can find it at most grocery stores as well as on many restaurant menus! Quinoa is a great choice for people who can’t eat gluten, it’s quick and easy to make and it’s super healthy. Quinoa is a spanish word and this seed is harvested mostly in South America. Quinoa seeds contain essential amino acids like lysine and small amounts of calcium, phosphorus, and iron. Quinoa is also a source of complete protein, although the protein content is not as high as beans it is very high for a seed/cereal. Nutritionist are calling it a “superfood” which makes it a food that I want in my diet! 🙂 Quinoa also contains B vitamins, thiamine, riboflavin, vitamin B6, and folate and is rich in magnesium and zinc.
I eat quinoa at least once a week! I usually cook it and then season it with coconut aminos or bragg’s and nutritional yeast and serve it as a side to my tofu and veggies. It has a bit of a nutty flavour which I love, I actually preferrer it to rice. It only takes 15 minutes to cook and it blends well into almost any salad. If I make extra I usually end up building my salads on top of cold quinoa as the base of the bowl. That is what I did with this browned cauliflower quinoa and pomegranate salad. I will try to post another quinoa recipe recipe this week, until then happy cooking!