Quinoa

Quinoa, pronounced KEEN-wah, is very popular throughout the world.

Quinoa is a seed which is prepared and eaten, similar to a grain. The Inca Empire harvest this crop and referred to it as the “Mother of all grains” and believed it to be sacred.

Quinoa has become a trend or Super Food even though it’s been eaten for thousands of years in South America. Today you can find quinoa and quinoa products all over the world. Most health food stores and restaurants that emphasize natural foods will have it available.

There are three main types: white, red, and black. Quinoa is gluten free and NON-GMO even though it’s not a grain, it counts as a whole -grain food.

Quinoa has thousands of trace nutrients which are extremely healthy including antioxidants called flavonoids.

Quinoa has a very high fiber content; more than twice as high as most grains. It’s also a good source of iron, folate, magnesium, and protein. If you are following a plant based or vegan diet quinoa is an excellent source for protein. The protein in quinoa supplies a wide range of amino acids. Muscle development and immunity activity are among essential functions and the body will benefit from quinoa nutrients.

Quinoa works well and can be versatile in many dishes. It works well in hot dishes, salads, and burgers as well as baking or as a breakfast grain. It has a subtle nutty taste, you can add broth or coconut milk in the cooking process to give a whole new delicious flavor.

Everyone has their own version of cooking quinoa however this recipe comes out perfect every time.

I cup quinoa

1 1/2 cup water

1 no beef or no chicken bouillon cube ( depending on your preference)

Place all the ingredients in an electric rice cooker.

Follow the cooking directions for whole grain

*stove top in a pot over low heat works also