The United Nations declares this obscure plant a superfood with a protein value equal to that of milk; and NASA places it high on its list of possible foods to be used for longer-term manned spaceflights.
Historically, quinoa has had a multitude of uses beyond its culinary status. The Incas used it to treat liver and urinary tract problems, tuberculosis. appendicitis, and altitude and motion sickness.
However, the true overwhelming value of this ancient grain lies in the fact that it is a complete protein and is gluten free! Unlike “true” grains, such as wheat and oats, this seed of a leafy plant related to spinach and tumbleweed contains all nine essential amino acids for protein utilization, thus making it a unique non-animal protein source. Vegans everywhere should rejoice at the rediscovery of this amazing food!
Quinoa offers an especially generous dose of the amino acid lysine, which is essential for tissue growth and repair. And significant amounts of magnesium and B2 make quinoa particularly valuable to sufferers of migraines and atherosclerosis, as they help relax blood vessels and improve energy production within cells. Like all whole-grain, high-fiber foods, quinoa provides a wide array of health benefits, such as reducing the risk of high blood pressure and heart attacks, protecting against various forms of cancer, and preventing gallstones. You’ll find that it will make a delicious and healthful addition to any meal in place of potatoes or rice or for breakfast in place of rolled or steel cut oats. Give this recipe a try:
Quinoa Breakfast Delight
1/3 cup Quinoa, rinsed
1 Tbs. Organic Honey
¼ tsp. Cinnamon
¼ cup blueberries
1 banana, sliced
1/3 cup low-fat organic milk
Combine quinoa and 2/3 cup water in small saucepan, and bring to a boil. Reduce heat, and simmer covered for about 12 minutes. Remove from heat, stir in honey and cinnamon. Divide between two bowls, top with blueberries , bananas and milk.
No comments:
Post a Comment