Quinoa (pronounced Keen-wah) is an ancient food that is becoming well known in North America. This powerful seed offers a nutty taste solution for Vegetarians and Diabetics with a balanced Amino Acid source of high quality Protein and a low rating of 35 on the Glycemic Index. Cultivated in South America since 3000 B.C. by millions of native inhabitants this staple food is known as the “mother grain”. It’s nutritious seeds are used to prepare a wide range of soups and bread, while the fruit of the plant, when extracted, can make a medicinal decoction to apply to sores and bruises. Since the 1980’s, Quinoa has been grown outside South America and produced in the U.S after two entrepreneurs learned of its existence. In 1985 test plots were developed in the high arid fields of the Colorado Rockies and soon after its production, test marketing took place. Now, Quinoa can be found in almost every natural food store in America!!

When prepared, Quinoa is fluffy, has a nutty taste and is often confused with Couscous because of it’s size and texture. It is substituted for grains because of it’s cooking characteristics, though technically it is not a true grain, it is a seed. Quinoa seeds are found in large clusters within the flower heads of the succulent like plant called the Goosefoot plant whose height reaches 4-6 ft high. These powerful seeds contain high amounts of protien, calcium, iron and are a good source of vitamin E and several B vitamins. It also contains a perfect balance of all eight amino acids needed for tissue development and is very high in Lysine, Cystine, and Methionine-Amino Acids which are typically low in other grains. These exceptional seeds also provide a flavorful alternative for those with a gluten sensitivity, for they are gluten-free but, nevertheless are a worthy addition to most everyone’s diet.

I have found that cooking Quinoa is excellent in hot casseroles, soups, stews, stir-fries and cold salads. The seeds cook very quickly, about 15 minutes, and sprout very well in a rice cooker. They are a great substitute for barley or rice with any dish and may be dry roasted before sprouted to enjoy a toasted flavor. Adding Quinoa to cold salads is a quick fix for better nutrition and tastes great when mixed with beans or chopped vegetables. Quinoa flour can be found in most health food stores and can be used to make pasta and baked goods such as pancakes, muffins, crackers and bread. Sprouting Quinoa seeds as live food for snacks in salads or sandwiches is another way to enjoy it’s nutrition benefits and is very suitable for a raw foodist. When purchased, the seeds are best stored in glass jars in the refrigerator due to the relatively high oil and fat content and are good up to a years time.

“Power Quinoa” serves 6 people.
Ingredients:
1 cup Quinoa, rinsed and drained
2 cup Vegetable Stock
1 tbs. Garlic Cloves, minced
2 cup Carrots, diced small
1 ea. Celery Rib, diced small
1/4 cup Red Onion, diced small
1/4 cup Cilantro, chopped
1/4 cup Parsley, chopped
1 tsp. Oregano, fresh & minced
1 tsp. Thyme, fresh & minced
1/3 cup Raisins
2 oz. Almond Slivers, raw
1 oz. Sunflower Seeds, raw
1 ea. Lemon, juiced
1 tbs. Apple Cider Vinegar
1 tsp. Ground Cinnamon
Sea Salt & Cracked Pepper to taste.

Directions:
Start by toasting Quinoa and Garlic over medium heat in a small non-stick sauce pan. Toast for about 1 minute and then add the vegetable broth. Bring to a boil, reduce heat to low, and let simmer until the Quinoa is tender. About 10-15 minutes. Remove cooked Quinoa from heat, transfer to a flat sheet pan and refrigerate to cool. While Quinoa is cooling, prepare & chop the remaining ingredients and put them into a large mixing bowl. After that prepare the dressing. In a separate, small, mixing bowl whisk together the Lemon Juice, Apple Cider Vinegar, and Cinnamon. Add the dressing to the mixing bowl and begin to marinate the vegetables by mixing with your bare hands. When the vegetables are evenly coated, add the cooled Quinoa from the refrigerator and continue the same process. Then Taste! Add Sea Salt & Cracked Pepper as needed.

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