The Amazing Quinoa! A Good Staple For Every Veg Diet

The quinoa plant is native to South America, and the quinoa we eat today has been cultivated there for around 5000 years.

In the 16th century when the Spanish invaded the Andes region, the Incas were actually banned from growing and producing quinoa because of its association with non-Christian ceremonies. But those Incas were too smart, and they grew small amounts in secret which has allowed it to survive until today! 

Here are some wicked health benefits to this plant:

• quinoa is a complete protein source, 
• a good source of heart-healthy mono-unsaturated fat,
• a source of folate, copper, and phosphorus,
• provides over twice the amount of calcium as found in whole wheat,
• full of antioxidant flavonoids quercetin and kaempferol, sometimes a higher amount is found in certain types of quinoa than cranberries
• anti-inflammatory benefits
• lowers total cholesterol

Here are some very basic quinoa cooking instructions I found online. I will be posting my own recipe for quinoa salad soon. 

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/4 tsp salt

1.  Rinse quinoa for about 30 seconds under running water using a fine mesh strainer.
2. Bring quinoa, water and salt to a boil, cover, and reduce heat (similar to rice).
3. Cook for 15 min.
4. Remove heat and allow to sit for 5 min, then fluff with a fork. 

Come back soon for my quinoa salad recipe!

References:

 "Quinoa." The World's Healthiest Foods. The George Mateljan Foundation, 2012. Web. 8 Aug 2012. <http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice>.

"How to Cook Quinoa." Savvy Vegetarian. The Savvy Vegetarian Inc., 2011. Web. 8 Aug 2012. <http://www.savvyvegetarian.com/vegetarian-recipes/basic-quinoa.php>.