Quinoa is one of the best grains to have in your pantry, as much for its quick cooking time as its nutritional value. It has extremely high protein content (12-18%) and is rich in magnesium and iron. We all need more magnesium. The texture is light and similar to couscous. Like all grains, quinoa should be chewed well. Try to chew some of your mouthfuls of brown rice, quinoa, millet, etc. around 30 times before swallowing. Digestion starts in the mouth, lovelies.
Agave nectar and stevia are natural sweeteners with a very low glycemic index. Agave nectar has a delicious, honey-like texture and stevia is an herb, has been used for centuries in South America and has no calories. I'm working on sprouting some stevia seeds right now (p.s. they are so small) and will report back on whether I accidently murder them or successfully dry the leaves and grind them up to make stevia powder.
Stating the obvious here, but when fewer servings are necessary, either divide recipe OR set aside extra quinoa before mixing in “accessories”. Use it as a side dish for lunch, dinner or the next day.
Prep Time: 5 minutes Cooking Time: 15 minutes Yield: 4 Servings Basic Ingredients: 2 Cups Uncooked Quinoa 4 Cups Filtered or Spring Water Add any of the following: Dash Cinnamon 1-2 Tbsp Maple Syrup, Agave Nectar or a Pinch of Powdered Stevia Raisins or other Dried Fruit Any Type of Nuts, Chopped or Chunky (toasted in a hot, dry pan if desired) Any Type of Seeds 2 Tbsp Flax Meal (ground up flaxseed) or Flax Oil Milk (organic cow’s milk, soy milk, rice milk, etc.) or Yogurt Directions: Rinse quinoa grains in a fine mesh strainer to remove a natural, bitter coating called saponin. Immediately after rinsing, put quinoa into a large, dry pot and toast over high heat until fragrant and grains begin to pop. Pour water over quinoa and set on high heat until water comes to a boil. Immediately cover, turn flame down to very low and let simmer for 12-15 minutes. Once water is absorbed and quinoa is fluffy, mix in as many of the accessory ingredients as desired, spoon into bowls, and serve. Or-- especially for kids or brunches-- set out fruit, nuts, etc. in a make-your-own-burrito-buffet-style and let people make choose their own.