Amazing Quinoa: Easy Recipes the Whole Family Will Love!
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How amazing is that! I have finally found a super-food that is not only good for your health but also delicious! And the best part is that it is probably the easiest food to cook and can be incorporated into practically any recipe from breakfast to dessert.
It is no wonder that quinoa is becoming more and more popular. It is the only plant in the world that has all nine amino acids, making it a complete protein. It is full of vitamins and antioxidants, and has prebiotic and anti-inflammatory properties. I am offering you my recipes for this tiny, gluten-free seed and hope you and your family will enjoy them.
also taken a close look at certain antioxidant phytonutrients in quinoa, and two flavonoids — quercetin and kaempferol — are now known to be provided by quinoa in especially concentrated amounts. The concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry. Anti-inflammatory effect Recent studies are confirming that quinoa seeds are a natural source lots of anti-inflammatory phytonutrients. Their
Quinoa Cookies Quinoa Chocolate Chip Cookies Tahini Quinoa Cookies Quinoa and Banana Muffins Quinoa Fruit Salad A Few Words at the End Why I'm in Love With Quinoa I’m always a little suspicious of anything that gets touted as a ‘super-food’. I also try to eat locally grown foods. Which is why it took me a while to get around to trying quinoa. But a few months ago I decided to give it a try. Now all I can say is that I'm in love with quinoa and so glad I discovered this
the oven to 180C. Line a baking sheet with foil. Make sure the tomatoes are completely dry, then drizzle with olive oil and savory and toss to coat them all. Bake the tomatoes for about 20-30 minutes, flipping once, until they are brown. Sprinkle with salt. Rinse quinoa very well in a fine mesh strainer under running water; set aside to drain. Place 2 cups of water and quinoa in a large saucepan over medium-high heat. Bring to the boil then reduce heat to low. Simmer for 15 minutes. Set aside,
spinach, cut 2 cups vegetable broth 2 cups water 1 tsp paprika salt and pepper to taste Heat a large pot over medium heat. Add oil and onion and sauté for 2 minutes, add leeks and cook for another 2-3 minutes, then add garlic and paprika and stir. Season with salt and pepper to taste. Add the vegetable broth, water, canned tomatoes, and quinoa. Bring to a boil then reduce and simmer for 10 minutes. Stir in spinach and cook for another 5 minutes. Leek, Quinoa and Potato Soup Serves 6
Serves 6 Ingredients: ½ cup quinoa 1 onion, chopped 1 potato, diced 1 carrot, diced 1 red bell pepper, chopped 2 tomatoes, chopped 1 zucchini, diced 1 tsp paprika 1 tsp savory 3-4 tbsp olive oil black pepper to taste 4 cups water tablespoon fresh lemon juice Rinse quinoa very well in a fine mesh strainer under running water; set aside to drain. Heat the oil in a large soup pot and gently sauté the onions and carrot for 2-3 minutes stirring every now and then. Add paprika, savory,