Quinoa is a healthy gluten free protein choice. Quinoa is loaded with nutrients like sodium, fibre, protein, manganese, magnesium, phosporus, zinc and others.
Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Because it is not a grass, it is a pseudocereal rather than a true cereal. Quinoa is closely related to the edible plants beetroot, spinach, and amaranth (Amaranthus spp.), another pseudocereal which it closely resembles.
After harvest, the seeds are processed to remove the outer coating that contains bitter-tasting saponins. They are gluten-free. Generally, the seeds are cooked the same way as rice and can be used in a wide range of dishes. The leaves are sometimes eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.
Historically, quinoa has continuously been selected for new environments in the Andean region, as it was spread gradually from its center of origin around the Titicaca lake between Peru and Bolivia.
I use very often quinoa in salad, side dish and in porridge. This quinoa porridge is great for breakfast, lunch or dinner.
Quinoa Porridge – Recipe:
Time; 30 min
- 2 big apples
- 1 tbsp coconut sugar
- 2 tbsp cinnamon
- 1 tsp ginger
- 1 tsp himalayan or guerande salt
- 1,5 dl almond milk
- 4 dl distilled water
- 2 dl quinoa
- coconut chips, berries, fruits
- grate apples with skin
- add grated apples to saucepan and add sugar, cinnamon, ginger and salt
- saute 2 min
- add water and milk
- bring to a boil
- add 2 dl quinoa
- let it brew 8-10min
- ready to eat, decorate with berries or fruits
Have you tried quinoa porridge?
Health, Love & Peace ♡
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