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Red Quinoa - The Bolivian Superfood

Red Quinoa - The Bolivian Superfood
Posted in: Recipes, Healthy Living

Red Quinoa - The Bolivian Superfood

Quinoa pronounced 'keen wah' is a nutrient-rich seed from Bolivia where it has been a food staple for the past 7,000 years.

Quinoa is known for its high protein content. Most notable is the fact that about 37% of quinoa's protein is made up of essential amino acids. The body cannot produce essential amino acids and they need to be taken in through food. The essential amino acids for humans are: Valine, Leucine, Threonine, Lysine, Tryptophan, Histidine, Phenylalanine, Isoleucine, Arginine and Methionine. Compared to other grain and cereal crops quinoa contains higher amounts of the following minerals: calcium, magnesium, phosphorus, manganese, zinc and copper. It is also a good source for the B vitamins, vitamin C and E. Heirloom Red Quinoa is a gluten-free food, which makes it safe for those with Celiac disease and quinoa allergies are very uncommon. Quinoa is great for those on specialty diets and it is safe for children and the elderly. This versatile grain is a great addition to anyone's diet. It adds a distinct flair and can be used in savory as well as sweet dishes. Because the outer shell of this seed contains saponins, it is recommended that quinoa be rinsed before cooking. Simply soak the seed for a half hour in water, then discard the rinse water. The saponins are not harmful but they have a slightly bitter taste and soaking the quinoa will alleviates this. A great way to use quinoa is in tabouli. It is an excellent substitute for bulgur wheat. The lightness of quinoa and the crunchiness of the red variety makes a fun version of this savory vegetarian dish. You will need:
  • 1 Cup of Red Quinoa, well rinsed
  • 1/2 teaspoon himalayan salt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
Directions: Cook quinoa till fluffy, set aside and let cool. While the quinoa is cooling in a small bowl whisk lemon juice and garlic and then slowly whisk in olive oil. Season dressing to taste with salt and pepper. Then add the chopped cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
5 years ago