Wednesday, September 21, 2011


Quinoa (pronounced keen-wha) is an AMAZING gluten free "whole grain", yet is a relative of leafy green vegetables like spinach and swiss chard. This ancient "whole grain" has been around for about 5000 years and was considered "the gold of the incas" and was used as a staple crop. The protein in quinoa is a complete protein which means it contains all 9 essential amino acids. It is also full of lysine, which is essential for tissue growth and repair. Quinoa is also a very good source of manganese(helps with migraine headaches) as well as a good source of magnesium, iron, copper and phosphorus.

You can buy quinoa in a grain form, noodle form or a flake form.

I like to cook the "grain form" like rice and add it in chicken enchiladas, hot or cold salads, or use it as a side to salmon or chicken.

I use the noodle form mostly in soups.

I use the flakes in place of baby rice cereal or oatmeal.

1 comment:

    My favorite recipe :) Cool blog Tiff!