An Intro to Quinoa

Pronounced “Keenwa”, I’ve been cooking with this grain lately.  Technically it’s a seed but you won’t find many people call it a seed.  It was the super food of the Ancient Incas in Peru.  It has an amazing nutritional panel, lots of protein, fiber, and a low glycemic index.  I’ve been cooking brown rice for the family lately as a way to give a small filling side dish to the other parts of the meal.  Brown rice takes 45 minutes to cook however, so some days I struggle to remember to put that on the stove in time.  Quinoa takes 15 minutes to cook!  And you can add things like spices, herbs, vegetables, chicken, and fish, to get a complete and tasty meal in no time.

Here is what my curried quinoa with peas looks like:

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Here is the recipe I followed.  It was great to use turmeric here because I hear it’s a great anti inflammatory-something diabetics can definitely benefit from!  This is an odd looking food but don’t be deceived.  My two toddlers loved the taste of this once they got brave enough to try it.

My blood sugars did really well following this meal which made me really excited to continue incorporating this grain, err seed, into weekly meals :)

Anyone out there use quinoa?

4 thoughts on “An Intro to Quinoa

  1. Laura Pickard

    I just started using quinoa, so I am excited to learn more about it. I will try your curry recipe, it looks delicious. I have a few others I will try and if they’re good enough I’ll pass them on. I have some in my whole grain oatmeal in the morning and I make a yummy black bean salad that I’m going use it in. I don’t eat meat so it’s good to get the protein from grains. Thanks for sharing!

  2. Emily

    I love quinoa! I recently discovered it. I like to add cilantro and black beans to mine (yumm). And sometimes I’ll put it in my salads and eat it cold. I’m making chicken and veggies for dinner tonight so maybe I’ll incorporate some quinoa.

  3. Dennis G

    Great recipe! I never thought of mixing quinoa with currie. I’m Ecuadorian (neighbor country to Peru and part of the ancient Incans) and I grew up using it in soups. It’s an excellent substitute for pasta when making a vegetable soup, or any type of soup for that matter. A little goes a long way. It just adds some great texture and there’s SO much you can do with this grainy seed.

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