Quinoa is high in protein, but the protein it supplies is a complete protein, meaning that it includes all nine essential amino acids. It is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.
Quinoa is a high-fiber food with five grams of fiber per cup. Its carbohydrates are slow releasing which means that it satisfies your hunger for longer and it is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children.
And now the fun part...here's the recipe!!! Enjoy!!! :)
Curried Quinoa Recipe
(makes about 5 servings)
1 cup Quinoa
1½ tablespoon extra virgin olive oil
½ onion (diced)
1 garlic clove (minced)
1 teaspoon grated fresh ginger root
½ fresh green chile (finely chopped) - optional
1 heaping teaspoon turmeric
1 heaping teaspoon ground coriander
¼ teaspoon ground cinnamon
1 cup water (or vegetable stock)
3/4 cup of coconut milk
½ cup fresh or frozen peas
Salt to taste
Using a fine mesh strainer or coffee filter, rinse quinoa with cold water. Place the oil, diced onions and garlic in a heavy saucepan and sauté on medium high heat for four to five minutes. Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.
Add the water and coconut milk and bring it to a boil. Cover, reduce heat, and simmer for 15-25 minutes (coconut milk takes a little longer to absorb into the quinoa than water or vegetable stock). Stir in peas, cover and cook for four or five minutes or until peas are tender. Fluff with a fork before serving.