Quinoa is the only grain that is a complete source of protein, like meat, milk, eggs, soy or fish. It is the most nutritious of all the grains and has a delicious nutty taste. It was the staple food of the Incas and it’s considered a superfood due to it’s nutritional properties.
Quinoa is rich in calcium, iron and magnesium, high in vitamins B1, B2, B6, E, folate, copper, zinc, potassium and phosphorus.
The nutrients in quinoa are beneficial for pregnant women and nursing mothers. Quinoa also helps reduce risk of cardiovascular disease, diabetes and colon cancer.
Fresh quinoa must be soaked in water for at least 2 hours, to remove compounds known as saponins that give quinoa a bitter taste. I usually soak it for longer to let it sprout.
- 1 cup quinoa
- 1 1/2 cups of water
- 1 celery stalk, chopped
- 1 tomato, cut into cubes
- 1 avocado, diced
- 1/2 lemon juice
- 2 tablespoons olive oil
- 4 cups arugula
- Cilantro, mint, salt and pepper
After soaking the quinoa, rinse carefully and add to a pot with the water. Add sea salt or Kombu and then bring to a boil. Reduce the heat to simmer, cover and cook until the liquid is absorbed.
Mix the rest of the ingredients in a bowl, add salt and pepper as desired. When the quinoa is cooked add and mix with the rest of the ingredients, serve and enjoy!
Remember… Eat Healthy, Be Happy!