Quinoa Nutrition
Quinoa Nutrition
Quinoa is a seed plant that some refer to as a superfood because it has more nutrients than many other grains available in the market today. It is consumed as a cereal grain, and it has zero gluten, so it is a dream food item for those sensitive to gluten. Quinoa nutrition can differ based on how you cook it and its ingredients to make your meal tasty.
Research about quinoa nutrition shows that consuming quinoa can reduce blood sugar level and maintain it at normal levels all the time. It is also labeled as a weight loss-friendly food because it can boost metabolism and digestion to prevent obesity and other weight-related conditions. To add quinoa to your diet, you need to remove similar grains such as rice or wheat to balance your carbs and fiber intake.
Quinoa nutrition has many health benefits due to all the minerals, vitamins, and other plant compounds present in it. Consuming quinoa doesn’t negatively affect your health, but it in some people can cause kidney stones due to oxalates.
You can boil quinoa to add them to your salad or ground seeds to turn them into flour. A Quinoa nutrition chart tells us that it has magnesium, vitamins, potassium, calcium, phosphorus, and small quantities of various other healthy antioxidants. It also keeps cholesterol at a normal level to reduce the risk of cardiovascular diseases.
Here’s a great way to get the best out of Quinoa Nutrition.
Nutrient Dense Quinoa Salad
This salad recipe is a complete vegetarian meal high in protein. The quinoa is a very nutritious grain of the ancient civilization of the Incas, and can be found in your health food store. You can add salmon if like me you are a pescetarian.
Prep and Cook Time: 30 minutes & Serves 4
Ingredients:
1 cup quinoa, rinsed
2 cups water or stock
salt and pepper to taste
1 medium onion, chopped
3 cloves garlic, chopped
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 tomato, seeds and excess pulp removed and chopped
1 can adzuki beans, rinsed well
4 TBS lemon juice
3 TBS olive oil
3 cups shredded romaine lettuce
1 avocado cubed
1 TBS chopped pumpkin seeds
salt and pepper to taste
Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.