The 52 New Foods Challenge Food of the Week: Quinoa
Jennifer Tyler Lee suggests making savory quinoa cakes or a quinoa stuffing. When I make it plain, I use equal parts water, broth, and quinoa (usually one cup of each). I also made a great Quinoa Turkey Meatloaf that was delicious! My favorite quinoa was toasted with smoked trout from Nopa in SF. Seriously amazing!!
Food Facts:
- Indigenous to South America
- Not a member of the grass family, like other grains. It’s actually the seed of plant that is likely related to chard, beets, and spinach. The leaves of the plant are edible and very nutritive
- High protein content compared to other grains
- Good source of vitamins E and B6, and potassium, folate, thiamine, riboflavin, manganese, magnesium, phosphorous, iron, zinc, selenium, and copper
- Good source of fiber
- It helps protect against oxidative damage
- Can be used instead of cornmeal for polenta or as a hot breakfast cereal
- Contains antioxidants called polyphenols and flavonoids
- Much less allergenic than grains
- Persons that have had calcium oxalate containing kidney stones should limit their consumption of quinoa due to its moderate amounts of oxalate.
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes
Photo Credit: Luv Kreativ https://www.instagram.com/luvkreativ/?hl=en