Most people think that quinoa is a grain, but in all reality it is actually a seed that is a relative of plants like spinach. It has been cultivated for over 6,000 years and was called the “mother grain” by the Incas. Because it is so healthy, this “super food” has begun gaining popularity all over the world.
One of the key benefits of quinoa is that it is an amazing source of vegetable protein. It is rare because quinoa has all eight of the amino acids that you need for your health. Of importance to note is that quinoa is a great source of lysine which is not found in significant quantities in foods like rice.
Lysine is critical for cellular repair. Quinoa is a great choice for everyone but it is especially great for vegetarians who may otherwise have to combine foods to ensure that they get all of the amino acids that they need.
Cooking quinoa is so simple that even my father, whose cooking skills are limited to boiling water, can do it! It is prepared much like rice, but you will be happy to know that you do not have to worry about quinoa sticking in the same way that rice does.
Here is how to cook quinoa perfectly. Most quinoa recipes require that you have a 1:2 ratio between quinoa and liquid. You simply place your ingredients in a pot and bring them to a boil. Reduce to a simmer and cook with the lid on for around 18 minutes or until all the liquid is absorbed.
This is a great way to prepare quinoa, but if you are making a quinoa salad, there is another method that works better. Put your liquid and quinoa into a pot and bring to a boil. Boil for 10 minutes and rinse quinoa in cool water. Bring another pot of water to a boil and place quinoa over it in a fine mesh strainer. Cover with a kitchen towel and lid and cook for 10 minutes.
Whichever method you try, you are sure to love quinoa!
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