Quinoa, Mother Grain of the Incas
Quinoa is one of our favorite superfoods. Originally cultivated in the Andes Mountains of South America, quinoa was revered as the ‘Mother Grain’ and was one of the three staple foods, along with corn and potatoes, of the ancient Incan civilization. Possibly the most nutritious of all grains, quinoa is high in protein and includes all nine essential amino acids. It is particularly high in lysine which is essentail for tissue repair and growth. It is also loaded with minerals and is a good source of manganese, magnesium, iron, and phosphorous to name a few.
Quinoa is available at most any health food store, is easy to prepare, balanced in protein and nutrition, delicious and nutty to the taste and versatile to utilize in most any grain dish you desire.
To cook quinoa, simply rinse and drain 1 cup of the grain and add to a small pot with 2 cups of filtered water or vegetable stock. Bring to a boil. Reduce heat to simmer, cover and cook until all liquid is absorbed, approximately 15-20 minutes.
Lush Lime Quinoa – contest submission from Armand Prieditis of Davis, California
7 min prep / 15 min cook / 3-5 servings
1 ½ cups filtered water
1 cup quinoa
2 Tbl olive oil
½ cup lime juice, fresh squeezed
1 lime zest
2 small scallions, chopped
1 medium cucumber, peeled and diced in cubes
1 medium bell peppers (try using ½ green, ½ red), finely chopped
½ cup brazil nuts (or almonds), chopped
½ tsp sea salt or to taste
cilantro for garnish
1. Boil water add quinoa reduce heat to low; cook for 15 minutes with a lid or until water is fully absorbed.
2. Place in a large bowl with remaining ingredients and gently mix well.
~ serve warm or chilled.