Food Focus: Quinoa posted on January 22, 2013 Healthy foodjoe dimatteoQuinoaQuinoa benefits Share this Post Share on Twitter Share on Facebook Share on Google Plus Here on AskJoeDimatteo.com, 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!