Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. They are tiny, bead-shaped, with a slightly bitter flavour and firm texture. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.
Quinoa may not be a familiar name in your household just yet, but I’m about to change that by sharing some delicious and easy recipes which will be enjoyed by young and old.
Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.
There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften. I like the mixed type which has the red and white quinoa together.
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My first post using quinoa is a veggie fritter which is so delicious that you won’t even notice the quinoa, yet it will be filled with loads of nutrition. These fritters are great for kids as well, and you can make them more spicy for adults or enjoy in a pita bread with salad and sauce.
Hope you enjoy and I am able to convert you into a quinoa lover! Stay tuned for more quinoa recipes coming soon!
