QUINOA has the highest nutritional profile and cooks faster than other grains. It’s an extremely
high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run long distances at high altitudes because of this powerful grain.
- gluten-free and easy to digest (for many)
- great for endurance
- high protein content
- contains all eight amino acids to make it a complete protein
- full of vitamins B, iron, zinc, potassium, calcium and E
- strengthens the kidneys, heart, and lungs
- breakfast porridge: add a splash of plant-based milk, dried fruit, nuts, and cinnamon
- salads: add raw vegetables and dressing for a cooling salad, or add cooked, root vegetables for a warming side dish.
- soups: it goes well with a bean soup or by replacing the minestrone pasta for quinoa.
- bread: yup, I've made quinoa bread, and here is the recipe - vegan and gluten-free-
- Before cooking, it’s better to soak and rinse the quinoa, in order to remove the toxic, naturally occurring bitter coating: saponin.
- When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil, while the inner grain becomes soft and translucent. This double texture makes it delicious, versatile, and fun to eat. - Soak for about 2 hours to up to 12 hours.
- If you have no time to soak the quinoa, make sure you rinse thoroughly with water.
- To save time, cook a lot of quinoa at once, and eat it as leftovers.
P.S: If sticking to new habits - like eating healthier or planning weekly meals - tends to get lost in translation, you’re not alone dear one. Getting consistent is a big deal for your wellbeing. That’s why I created the Bring your Healthy Back Program, to guide you & support you each step of the way.
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