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Quinoa...How do I love thee? Let me count the ways.

Quinoa, one of the newer superfoods with the funny name. While it's tempting to say "quin-noah", its actually pronounced (keen-wah). Quinoa is an ancient grain dating back several thousands years. Quinoa is higher in lysine (a building block of protein) than wheat, and the amino acid content of quinoa seed is considered well-balanced for human and animal nutrition, similar to that of casein (milk protein). Quinoa grain has a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Pound for pound it is the gluten free grain that gives so much more than it takes and your body will LOVE it!


What I love about quinoa is its versatility. It can be enjoyed for any meal of the day and is great both sweet and savory. I generally enjoy it savory simply cooked then tossed with veggies for an easy stir-fry. To prevent your quinoa from being mushy, I recommend you use slightly less water then you would making rice. So as an example I would do 1 3/4 cups of water or broth for every cup of quinoa. Also be sure to rinse your quinoa first (a fine mesh strainer works great for this) to remove the bitter outer coating.




Once you've simmered your quinoa (covered) until all of the liquid is absorbed, remove it from heat and let sit with the lid on for about 10-15 minutes to continue steaming. This will ensure it's nice and fluffy perfect for a savory stir-fry or topped with fruit.


Up for trying something different? This quinoa porridge recipe is a favorite of clients in my detox program. Give it a try and let me know what you think. Go ahead, step out of the box. You won't be disappointed!

INGREDIENTS

½ cup rinsed quinoa

1 15oz can of coconut milk (Native Forest, full fat)

1 teaspoon cinnamon

1 teaspoon hemp seeds

Combine all ingredients except hemp seeds and simmer for 10 – 15 minutes until liquid is absorbed. Top with fresh fruit and sprinkle with hemp seeds. Enjoy!




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