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Here on, we have decided to incorporate a component for our blog that include focusing a different food each week. We will discuss some general advantages and tips about that food. For this week, we are going start with quinoa.

I am sure many of you have come across this food before because it is starting to become a bit trendy. Quinoa looks like brown rice, but it actually a seed that have been consumed for more than 4000 years. There are different varieties, but one thing is common among them all: it is a powerhouse food. Quinoa contains many essential amino acids, is high in dieary fiber, a good source of protein, iron and magnesium. It is naturally gluten-free and has a low glycemic index.

Now for the basics of consumption! Quinoa is prepared similar to how rice boiled. It can be prepared either savory or sweet. For example, sometimes for breakfast, I mix it with honey, cinnamon, and berries. But for dinner, I might boil it in chicken broth, and then serve it with salt, pepper, and olive oil. Essentially, it is a dynamic food that can be eaten or prepared in just about any fashion. Sometimes I boil (in water) enough for a few days and alternate what I serve it with. It lasts in the refrigerator for a few days and re-heats well.

It is a better option than rice, and has so much room for versatility. It may take awhile to get used to the texture, but now it has become a staple for me!