Quinoa For the Healthy Gourmet
Quinoa (pronounced as keen-wa) 's been around for more than 5000 years now however, the wonderful health improvements haven't been fully explored yet. Did you know that it really is considered as a brilliant food? Since I started reading about quinoa nutritional information, I happily replaced my white rice by using it. It was the most sacred food for the ancient Incas and so they held it in these high regard that they can referred to becoming "cuidar la salud Chisiya Mama" or "Mother of all Grains".
Quinoa can be a grain like seed which contains between 14% and 18% protein. Unlike other grains, quinoa's protein is complete as well as doesn't need to be supplemented with other foods like legumes. Quinoa has lots of the eight fatty (amino) acids that are the building blocks of life as well as contains Vitamin E and B vitamins. It is often a source of calcium and iron.
It comes in three varieties: white quinoa grain (the most frequent), red and black. During the commercial cultivation of quinoa grain, a lot of the saponins which cover the quinoa seeds, has been removed, although it is still advisable to wash the seeds thoroughly before cooking to remove any remaining saponin residue. A better way is always to run cold water over quinoa in a fine-meshed strainer, rubbing the seeds involving the hands. To make sure the saponins have been completely removed, taste a couple of seeds. If they still need a bitter taste, repeat the rinsing process.
Not only that, but the protein content in quinoa is recognized as complete, because all eight in the essential amino acids are mixed together. This is unusual for plant based samples of protine. Of particular note is always that quinoa is a good source of lysine. Lysine is a crucial amino acid given it plays a key role in cellular repair. This makes quinoa a fantastic addition for a diet an advanced vegetarian.
While most recipes for cooking quinoa call for a 1 to 2 ratio between your seed and liquid, I think a more effective ratio is but one to one and a half. Bring the quinoa and liquid to your simmer and then reduce to low. Cook covered for 25 minutes, or prior to the water is absorbed. Allow to remain covered for an additional five minutes. Fluff and serve.