The birds love it, and people are catching on.  Health food gurus are abuzz about this ancient grain.  Add this power-food to your diet and see what all the chirping is about.

This is my quinoa recipe.  I’ve added lots of anti-inflammatory, anti-microbial ingredients (onion, garlic, turmeric, paprika, canola) to make a great “cold” remedy and overall immune booster.  This is warm and cozy, cold-weather food.

Quinoa recipe

• 1 cup quinoa seeds
• 2 cups spring water
• 1 tbsp. organic canola oil
• 1 onion chopped
• 5 to 10 cloves of garlic minced
• ½ tsp. turmeric
• ½ tsp. paprika
• ¼ tsp. fine Himalayan pink salt (or to taste)
• Optional: fresh shredded basil, parsley, marjoram, chia seeds, pine nuts, dried fruit

Put the quinoa seeds in a fine-meshed strainer and rinse them with cold water.  At the same time, rub the seeds together gently with your fingers to remove the saponin coating. Taste a few seeds.  If they taste bitter, keep rinsing.

Heat the oil, garlic, and onion on medium heat in a pot until the onion becomes translucent (a few minutes).  Add the turmeric and paprika.  Add the quinoa and cook a few minutes to toast the grain and bring out its nutty flavor.  Add the water, salt, and turn the heat up to high to bring to a boil.  Reduce heat and simmer about 15 minutes until the water is absorbed. (When done, the white germ separates from the grain, like a little, spiraled tail.)

Add fresh, shredded uncooked herbs, maybe some chia seeds, pine nuts, dried fruit, use your imagination.  Enjoy!

Quinoa nutrition

Quinoa is a fantastic food for a plant-based diet.  One cup of cooked quinoa has 8 grams of complete protein.  All of the essential amino acids are present in significant quantities. This sets it apart from many grains and seeds, which often fall short on lysine or other essential amino acids.  Quinoa is also loaded with folate, iron, magnesium, phosphorus, manganese, zinc and other nutrients, and it is a high-fiber food.

As with all grains, don’t overdo it.  Quinoa does have a glycemic index of 18 per one cup cooked.  One cup is a reasonable serving size, and that amount is filling and satisfying.

© Copyright 2011, Laura J. Rongé, Ciel Bleu Media, healthiveg.com.  All rights reserved. Disclaimer.  This article is not intended as medical, nutritional, or other professional advice.