What is great about having your own blog is being able to choose the content. I look for topics that mean something and then I bring them in a big way. Food is a huge part of our health, which brings me to Quinoa. It is healthful and tasty.
I will say that alone without any flavor added, it can be boring, kind of like rice, wheat or potato. That being said, it does become better tasting the more you experience it. Recently, I was in Portland at The Blossoming Lotus a total Vegan Restaurant and their Quinoa was fabulous. Also another very good Tabouli salad using Quinoa was discovered at a Purivian Restaurant called Andina in the pearl district at 13th and Glisan. It was amazing.
Wikipedia stated that;
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistan.
Wikipedia also suggested the following for preparation;
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Personally, I like cooking it for about 15 minutes then letting it sit for about 10 minutes. It should be soft like rice not crunchy. Then I add either a little honey or sugar with milk. It reminds me of oatmeal or rice cereal. Just remember to rinse it very well, otherwise it will be bitter. Have it for breakfast or a snack everyday for 30 days and see how great you feel and how much of a fan you have become. Make sure you rinse well before cooking. Some experts suggest soaking it for two hours.
Nutritional Facts from Wikipedia;
For 3.5 ounces the nutritional information is carbs 64 grams, starch 52 grams, dietary fiber 7 grams, polyunsaturated fat 3.3 grams, total fat 6 grams, protein 14 grams, water 13 grams, vit B1 .36 mg, Vit B2 .32 mg, Vit B6 0.5 mg, Folate 184 ug, Vit E 2.4 mg, and Iron 4.6mg, magnesium 197 mg, Zinc and Phosphorous 457mgs.