If you haven’t jumped on the Super Food bandwagon yet, allow me to introduce you to quinoa. According to grain-free-gluten-free.com
The quinoa plant is native to the Andean regions of Peru, Bolivia and Chile on the continent of South America. There are many different types of quinoa, particularly wild quinoa which grow today. While wild quinoa has been cultivated as a crop in some parts, it is considered a weed in others. The quinoa we eat today has been cultivated in South America for around 5000 years. Archeological evidence suggests that some of the wilder forms of quinoa were also cultivated in this same region as long ago as 9,000 years.
So what’s so awesome about quinoa and why should you include it in your diet?
Here are 7 Health Benefits of Quinoa:
1. High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).
2. Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
3. Antiseptic. The saponins from quinoa are used to promote healing of skin injuries in South America.
4. Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).
5. Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free.
6. Alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.
7. Smart Carb: It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
And here is a delicious recipe to try out!
1 cup quinoa
1 1/2 cup unsweetened hempmilk, soymilk or almondmilk
1 cup pitted dates (about 5 ounces)
1/2 cup hulled hemp seeds
1/2 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside.
In a blender, purée milk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.
Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.
Save for later:
To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.
270 calories (90 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 100mg sodium, 37g carbohydrate (6g dietary fiber, 17g sugar), 10g protein
*Colored text within recipes indicates ingredients found in Juice Plus+.
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