Quinoa "The Mother Grain"

A few months ago my husband "Mr. Fit" asked if I knew anything about quinoa (pronounced keen-wah) as he heard it was a "super grain" containing high amounts of protein and amino acids and apparently it didn't taste bad either.  He is a health nut and eats a pretty regimented diet so he asked if I could read up on it.  After a bit of surfing I found a lot of info all pretty much stating the same.  Although the Incas called it "The Mother Grain" it is technically not a grain at all but the seed of a green leaf plant related to spinach and chard.    Quinoa contains vitamins E and B, calcium, iron, manganese, magnesium, copper and phosphorous.  Due to its slow-releasing carbs it helps maintain blood sugar levels.  For those who are sensitive to wheat or gluten, quinoa is a wheat and gluten-free food and is also said to be good for those who suffer from migraine headaches due to the magnesium.

I substitute quinoa for rice, but you can also use it in recipes that call for bulgar or couscous as the texture is similar.

Thanks to Wendy over at the Cook Quinoa blog here is the easiest way to cook this "super food."

Ingredients:
1 cup quinoa (rinsed)
1.25 cups water or other cooking liquid

Instructions:
I buy my quinoa in bulk at Sprouts and it is unrinsed.  So as per Wendy's instructions I rinse for at least 15 minutes then drain and rinse in a strainer. 

Bring liquid and quinoa to a simmer then cover and reduce to low.  Cook for 30-35 minutes.  Remove from heat letting it cool for a few minutes then fluff with a fork and you are ready to go. 

I have found a ton of quinoa recipes on Pinterest and believe me now that "Mr. fit" only wants quinoa instead of rice I'm on the hunt for some good ones.  Not sure I will use in my baking though...I like my goodies to taste good not healthy ;).

Apryl