This miracle grain of the Andes, in its wholegrain form, may be effective in preventing and treating artherosclerosis, breast cancer , diabetes and insulin resistance. It is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fibre, antioxidants like quercetin and phytonutrients. The quercetin content in quinoa is even higher than that found in cranberries. Quinoa is the super food of today.
Quinoa is popular with vegetarians, vegans, diabetics, cardiac patients, athletes, people who are lactose intolerant or those who have celiac disease and are gluten intolerant. Since it is gluten-free it is easy to digest..making for optimal absorption of its nutrients . It acts as a prebiotic that feeds the microflora (good bacteria) in our intestines. Quinoa is rich in calcium and is highly recommended for vegans and lactose-intolerant people.
Quinoa can be used in a wide variety of food preparations. In order to enhance its nutritional value, sprout it by soaking it in water for 3 to 4 hours. The grains are coated with bitter tasting saponins which make them unpalatable. Be sure to rinse the sprouted quinoa in water a couple of times to get rid of these saponins. You will now be able to taste the nutty flavour of the grain. It is available in 3 colours...red, white and black. I find the tricolour quinoa the tastiest...though the white quinoa can easily replace semolina in most recipes.
Stay blessed with good health ….always!!!
Warm regards,
Charmaine D’Souza
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