Archive for May, 2010

Get Keen on Quinoa

Sunday, May 2nd, 2010

For a diet rich in whole grain and variety, try adding quinoa to your menu. Quinoa, pronounced keen-wah, is often referred to as the mother of all grains since it sustained the people of the Andes Mountains for more than 5,000 years. Quinoa is a complete protein supplying all eight of the essential amino acids and is a good source of fiber, folate, magnesium, iron, phosphorous and many phytochemicals. Quinoa can help with heart disease, diabetes and cancer prevention.

 

Quinoa is a corn based grain and therefore those with celiac disease who have to adhere to a gluten free diet can enjoy it. Quinoa has a mild, nutty flavor, a fluffy texture similar to couscous and it can be used in place of rice, pasta or other grains. Serve quinoa for breakfast in place of hot cereal, as a salad or a side dish. One cup provides five grams of fiber and contains over 200 calories.

Bon Appetit!

Quinoa Stir Fry

2 cups quinoa cooked in 4 cups water

2-3 stalks broccoli chopped

1 cup snow peas

3 spring onions, chopped

3 garlic cloves, chopped

1 Tablespoon grated ginger

2-3 Tablespoons sesame oil

20-24 steamed shrimp

Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.