Real and Raw Food Series #4: Quinoa

Real and Raw Food Series #4: Quinoa

          By no means is quinoa (keen-wah) a popular staple in the modern kitchen.  However, at one point in time, quinoa was used frequently by South Americans and considered the, “gold of the Inca’s.”  The super-grain has been cultivated for over 6,000 years by numerous indigenous and even industrialized people.  Since the Spanish Conquest of the 1500’s, quinoa has experienced a set back in production.  Over the past decade, countries like Peru, Bolivia and Chile have increasingly been farming the “little rice.”

          Although many consider it a grain, quinoa is also a close relative to the green vegetables spinach and Swiss chard.  Because it is extremely nutritious, quinoa has even seen fields dedicated to its growth throughout some parts of Canada and the United States.  Quinoa’s unique flavor and simple preparation have contributed to the significant rise in quinoa consumption.

Quinoa:  This super-grain contains a nutty flavor and easily replaces things such as: rice, couscous and bread.  Generally a 2:1 ratio for cooking is recommended (1 cup water, half cup quinoa produces plenty of quinoa for 2-4 people).  It is relatively cheap and takes on spices and butter very nicely, giving it a creamy flavor that goes well with any meat dish.  Soaking quinoa for a few hours prior to cooking simplifies the process even more and lowers the actual cooking time.  There are numerous different types of quinoa and all are available at your local health food stores.  Many grocery store chains have even started to carry quinoa and even offer quinoa bread and pasta. 

The Goodness:  If there is one type of grain I recommend eating, it is quinoa.  Nothing beats starting off the day with a side dish of quinoa with your main course of breakfast.  After a workout, my carb of choice is quinoa.  It contains plenty of carbs to raise blood sugar levels, and is the only grain in the world that contains all of the essential amino acids crucial to muscle recovery.  It is gluten free, easily digested and also a good source of Vitamin B1, B2, B6, B9, iron, magnesium, phosphorous, zinc, copper, manganese and even a decent source of Vitamin E.  Quinoa has been used as a remedy for migraine headaches due to the magnesium content (which helps relax blood vessels) and is also helpful for people with diabetes and atherosclerosis. 

Rating:  8 out of 10.  I really should rate this 10 out of 10 but I am not a huge fan of grains.  However, as I stated before this is the best grain in the world and really should be used to replace rices and breads that lack any nutritional value and taste.  Quinoa mixes well with vegetables and sauces and really has a pleasant flavor.  Virtually no one is allergic to quinoa, another plus when compared to allergens contained in other non-nutritious, mass produced grains.  I recommend eating this immediately following a workout and even in the morning with your breakfast.  Quinoa is such a nutritious food that it has been considered and used for long manned space flights conducted by NASA.  Head out to your store and buy this cheap super food in bulk.  It will last countless meals and provide a substantial amount of healthy nutrition, crucial to a successful diet!!