Tuesday, March 30, 2010

Keen-what? Invite Quinoa to the Table.

Quinoa (pronouced keen-wa), is a tiny little seed that packs some serious power. Quinoa is literally bursting at the seams to give your whole family incredible nutritional benefits. The seed falls into the grain category and is found in the Andes of South America. Quinoa is an excellent substitute in recipes that call for rice. In our local grocery stores, it's in the speciality pasta section and one box of organic Ancient Harvest brand runs about $6. Before you scoff at the price, one box will go a long way. It is also cheaper to buy per pound from bulk bins in health food stores.

Let's take a look at the label on a "Traditional" box of Ancient Harvest:

Serving size 1/4 cup (dry)

Calories 172 (25 from fat)
Total Fat 2.8g (4%)
Trans Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 1mg (0%)
Carbohydrate 31g (10%)
Dietary Fiber 3g (13%)
Sugars 3g
Protein 6g

The World Health Organization has stated that the protein in Quinoa is as complete as that in milk. In addition, Quinoa contains more iron than most grains, and is a good source of calcium, phosphorus, folate, and many B vitamins. The great thing about Quinoa is that it has an abundance of the amino-acid lysine, something other grains seriously lack. Because it has lysine, the amino-acid composition in Quinoa is practically perfect - even Mary Poppins would approve.



I don't generally like to label people... but... there are 4 groups that will really benefit from Quinoa!
  1. Vegetarians: Quinoa is a great source of high quality protein.
  2. Diabetics: With a glycemic index of 35, this is a fantastic food for diabetics.
  3. Celiac Disease: Because Quinoa is a wheat-free grain, it's the perfect substitute for those with gluten allergies.
  4. Children: Kids LOVE this stuff and it's packed full of important nutrients for their growing bodies.

Try this awesome Quinoa Enchilda recipe from my buddy at Gluten Free Mommy (and check out her site while you're there, it's full of delish recipes, mostly made from scratch!)


http://glutenfreemommy.com/quinoa-with-spinach-mushrooms-jalapeo-and-cilantro/

Index chart courtesy of www.quinoa.net

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2 comments:

GiveThemRoots said...

Sorry the index is so blurry. I tried to enlarge to a more readable font size. You can get the general idea, you can also see the chart for yourself (in small font), at www.quinoa.net under the nutrition tab.

Susan said...

We just started using quinoa. It is so versitile! We add it to soups and stews. We even add it to oatmeal along with some cut up dried fruit for breakfast. It is our grandsons favorite.

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