Susan Brassard
Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.
Quinoa, pronounced keen-wah, is a grain-like seed native to South America. Along with corn, quinoa was a food staple for the Incan civilization and has been continuously cultivated for more than 5,000 years. Because quinoa contains all nine essential amino acids, it is a complete protein high in potassium, magnesium, B vitamins and iron. It is also gluten-free, easy to digest and an excellent source of dietary fiber. Although small packages of prepared quinoa are readily available, you can generally find a less costly, organic variety in the bulk bins of your grocery or health food store.
Place 1 cup of quinoa into a fine mesh strainer. Rinse under cold, running water until the water runs clear. Drain well.
Combine the quinoa with 2 cups of unsweetened coconut milk in a small saucepan. Bring to just below a boil, stir once and reduce the heat to low.
Cover the saucepan with a lid, and simmer for 10 minutes or until the liquid is absorbed.
Remove the quinoa from the heat, and fluff with a fork.
Top with chopped nuts, dried fruits or flaked coconut if desired.
- Quinoa
- Unsweetened coconut milk
- Measuring cup
- Sauce pan with lid
- Fine mesh strainer
- Fork
- Dried nuts, fruits or flaked coconut
-
If you are using canned coconut milk, you can dilute the contents of one can with enough water to make 2 cups of liquid.
Store quinoa in an airtight container in your refrigerator for long-term storage.
To boost its nutritional value, cover quinoa seeds with clean water and germinate them in a covered container for three or four hours. Add to salads or sandwiches for a nutritional bonus.
For a roasted flavor in your finished dish, toast quinoa in a dry skillet for five minutes before cooking.
Substitute quinoa for any recipe that calls for rice for a change in pace and an added boost in nutrients.
You can use your rice cooker to prepare quinoa. Combine 1 cup of quinoa and 2 cups of water and cook until fluffy – approximately 15 minutes.
Lose Weight. Feel Great!
Change your life with MyPlate by LIVESTRONG.COM
