In our honest opinion, Quinoa is the best alternative to its many competitors, especially white rice. The herbaceous annual plant can run circles around rice with its unbeatable benefits. This post is all about how to cook some classic quinoa, and why its one of the world’s most popular health foods!
Want to know how cool quinoa is? Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. On top of that, it is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various, various beneficial antioxidants. Cool right?
QUINOA is a grain crop that is grown for its edible seeds. Technically, it isn’t a cereal grain, but a pseudo-cereal (non-grasses that are used in much the same way as cereals). In other words, it is a seed that is prepared and eaten just like to a grain.
It is loaded with many, and emphasis on the “many”, important nutrients. Very high in fiber, much higher than most grains, perfect for gluten-intolerant people. Very high in protein, with all the essential amino acids. In comparison to white rice, white rice has almost 15 times more grams of carbohydrates and quinoa provides 5 more grams of fiber and double the protein. Given its high beneficial nutrient content, it could only make sense that quinoa would improve metabolic health. It reduces blood sugar, insulin, and triglyceride levels.
The cherry on top? It may help you lose weight. In order to lose weight, you need to take in fewer calories than you burn, and thanks to quinoa’s high protein value, it can both increase metabolism and reduce appetite significantly.
Don’t quote me on this for there is currently no study that looks at the effects of quinoa on body weight but it seems intuitive that it could be a useful part of a healthy weight loss diet.
PREP LIST TIME: 20-25 minutes (Serves 4)
- 1 3/4 cup water
- 1 cup quinoa
- 2 tbsp olive oil
- salt to taste
Shall We Begin?
- Heat up olive oil in a small pot.
- Rinse the quinoa over a fine mesh, this is to remove an outer layer of the quinoa which left on will leave it tasting slightly bitter and soapy.
- Add quinoa, toast and stir. About 2-3 minutes.
- Pour in water, and season with a pinch of salt. Bring to a boil.
- Reduce heat, cover and simmer for about 14 minutes (or until all the moisture is absorbed).
- Remove from heat, let sit for another 3-4 minutes. Let the steam do its finishing touches.
- Remove cover, and fluff with a fork. Serve hot and mix with diced vegetables and a light vinaigrette!
- Eat Strong. Feel Good. Live Happily
Note: The general rule for cooking quinoa is 2 parts water and 1 part quinoa. I have realized that sometimes doing 2 parts water will leave you with a gummy product and that in the texture sense is uncomfortable for some. Using 1 3/4 cups water is the trick.