“Quinoa” (pronounced keen-wah, darling!) in recent years has become the new kid on the block when it comes to super foods. It is a wheat free alternative to starchy grains such as rice and is packed with protein, containing all 9 essential amino-acids. The popularity of quinoa has increased in recent years as consumers have realised its health benefits.
Quinoa has twice the protein content of rice along with having good levels of vitamins B and E, is a good source of magnesium and calcium along with dietary fibre. And for those wanting a gluten free diet or looking for foods with a low GI then quinoa hits the spot.
Once cooked, Quinoa seed maintains a slight crunch yet is creamy and fluffy with a delicate nutty flavour. It can be eaten hot or cold, so left overs are perfect to add to a salad on day 2.
How to use Quinoa
Quinoa can be used an a simple straightforward alternative to rice with meals. Alternatively you could use it as you would use cous cous such as mixing it with salads.
Tilda offer precooked rice and quinoa in pouch packs, available in the supermarket such as ‘Brown Basmati & Quinoa’. This is a great way to try quinoa if you are not sure what do with it and just want to give it a try.
I’d love to hear from you if have any recipe ideas to share with quinoa, please comment below or contact me via https://www.facebook.com/cleanlivingclare