Written By Go Vita
AT GO VITA WE’RE CRAZY ABOUT QUINOA – A GLUTEN - AND WHEAT - FREE WHOLEGRAIN, IT’S A GREAT SOURCE OF PROTEIN AND SO VERSATILE
WHAT IS QUINOA? Quinoa is a grain-like crop which is native to Peru, and it has been a staple food for South Americans for thousands of years. It is now recognized around the world for its enormous nutritional value and high protein content. Being able to be cooked and eaten as if it were a grain, and yet being gluten-and wheat-free, it opens up great possibilities for anyone who is sensitive to grains.
WHY IS IT GOOD FOR YOU? Quinoa is a great source of B-group vitamins, iron, fiber and vitamin E. It also contains high levels of quercetin, an anti-inflammatory bioflavonoid which acts as an antioxidant in the body and reduces the risk of diabetes and hypertension.
HOW DO YOU USE IT? There are several kinds of quinoa available, including white and tri-color. White quinoa has a more subtle flavor and is slightly fluffier when cooked than tri color quinoa. It has a mild, nutty taste and is a simple substitute for couscous, bulgur or rice. It is recommended that you soak and rinse quinoa before cooking it as you would rice. Try adding quinoa to soups and casseroles, use it as a breakfast cereal with milk and fruit, or combine it with steamed vegetables, toasted almonds, pomegranate seeds and raisins for a Middle Eastern-style side dish.