Monday, March 7, 2011

Quinoa for Breakfast

I am totally and completely in love with Quinoa.  It's a grain and as old as the hills. Here's a little info about Quinoa:

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

Wow! How about that?

Does this sound like something you would like to try? If you haven't yet, here is a delicious and easy way to eat it. Make it for breakfast. It's light and fluffy and so much better than your usual morning oatmeal or cereal.

Simply add one cup of quinoa to two cups of water (toss in a pinch of salt, if desired). Bring to a boil and cook covered, over medium heat for about 15 minutes. When ready, stir in some almonds, fresh berries and a splash of skim, soy, or almond milk and enjoy...

A Cynfully Good Thing.........

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