Quin-what? (What is quinoa?)
Tiny, bead-shaped, with a slightly bitter flavor and firm texture, organic quinoa may not be a household name just yet, but it is set for a starry future - as far as grains go. Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a supercrop for its health benefits: packed with dietary fiber, phosphorus, magnesium and iron.
Quinoa is considered to be the best in grains family as it has the highest nutrient content of all. It is the best source of proteins and vitamins. Quinoa is known for its high magnesium content which helps in bone formation. It also has Lysine which is an essential amino acid derived from the hydrolysis of protein and is required by the body for optimum growth.
It is also the best source of vegetable protein and as well it has all the essential amino acids. It is also suggested for weight loss as it is cholesterol free and fills up faster and the best part it is easy to digest. It also has higher protein content than brown rice, potatoes, and barley.
Benefits of Quinoa:
- Protein Rich
- High in Dietary Fibre
- Cholesterol Free
- Easy to digest
Quinoa is an excellent alternative to white rice or couscous. It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it.
Quick Tip: Store quinoa in an airtight container in the fridge. Quinoa can be used in the same way as rice and is great in stuffing, pilafs and breakfast cereals.
Did you know?
Quinoa was an important crop for the Inca Empire back in the day. They referred to it as the “mother of all grains” and believed it to be sacred. It has been consumed for thousands of years in South America, although it only became trendy and reached “superfood status” a few years ago.
Quinoa Upma Recipe:
Best Before: 6 Months from Date of Packaging
Quin-what? (What is quinoa?) Tiny, bead-shaped, with a slightly bitter flavor and firm texture, organic quinoa may not be a household name just yet, but it is set for a starry future - as far as grains go. Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a supercrop for its health benefits: packed with dietary fiber, phosphorus, magnesium and iron. Quinoa is considered to be the best in grains family as it has the highest nutrient content of all. It is the best source of proteins and vitamins. Quinoa is known for its high magnesium content which helps in bone formation. It also has Lysine which is an essential amino acid derived from the hydrolysis of protein and is required by the body for optimum growth. It is also the best source of vegetable protein and as well it has all the essential amino acids. It is also suggested for weight loss as it is cholesterol free and fills up faster and the best part it is easy to digest. It also has higher protein content than brown rice, potatoes, and barley. Benefits of Quinoa: - Protein Rich - High in Dietary Fibre - Cholesterol Free - Easy to digest Prepare it Quinoa is an excellent alternative to white rice or couscous. It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it. Quick Tip: Store quinoa in an airtight container in the fridge. Quinoa can be used in the same way as rice and is great in stuffing, pilafs and breakfast cereals. Did you know? Quinoa was an important crop for the Inca Empire back in the day. They referred to it as the “mother of all grains” and believed it to be sacred. It has been consumed for thousands of years in South America, although it only became trendy and reached “superfood status” a few years ago. Quinoa Upma Recipe: Wash and soak quinoa for about 15 to 20 minutes Add oil to a hot pan, Add dals, cumin and mustard. When the dals turn golden. Add hing Add all the chopped veggies, curry leaves and chili; Fry for 2 to 3 minutes Pour water and add salt. Check salt by tasting water When the water comes to a boil, drain off the water from quinoa and add it to the pan Cook on a medium to low flame till the quinoa is cooked completely. Keep stirring to prevent burning Serve quinoa upma with pickle or curd. It goes good even in lunch box or as a breakfast or quick dinner. Best Before: 6 Months from Date of Packaging
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Store: Store in a cool dry place
Disclaimer: These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Seek advice from your nutritionist before starting any herbal supplements especially if you are pregnant or nursing, have existing medical conditions or are taking prescription medications.