Advice Column: Quinoa
By Noor H. Salem, TMO
Question: I cannot have anything with gluten and heard of quinoa from my doctor. What are the benefits and how is it prepared?
Today almost everyone is struggling with a food allergy or intolerance. While one person is lactose intolerant, another is allergic to nuts, and a third is struggling with celiac disease. Knowing what to eat and what to avoid could really help one cure their body.
Quinoa is growing in popularity, and when you take a deep look at its health benefits youâ€™ll know exactly why. For those unfamiliar with this seed, quinoa is a grain like crop. Quinoa sure is gluten free, so those with celiac disease or wheat intolerance should feel comfortable enjoying this grain.
Quinoa contains many essential protein amino acids, and is high in many essential vitamins and minerals including manganese, iron, and calcium. For those with arthritis, do add quinoa in your diet for it helps lower inflammation in the body. Plus, while quinoa is high in protein and fiber, itâ€™s very low in fat and is quite filling. So whatâ€™s not to like about this super-seed?
Quinoa is prepared very similar to rice. Usually one cup of the grain takes two cups of water for it to be tender.
I love using quinoa in desserts as well as main dishes. I even occasionally replace burghul (cracked wheat) in my homemade taboulli salad with quinoa. You can replace your usual bowl of oatmeal with cooked quinoa topped with cinnamon, nutmeg, raw walnuts, raisins, and Organic Raw honey.
As a main dish I cook Quinoa and allow it to cool. I add a variety of vegetables, Extra Virgin Olive Oil, Organic Flaxseed Oil, and of course top it with lots of fresh ripe avocadoes. Or as a variation I do a â€œMexican quinoaâ€ entrÃ©e with black beans, tomato paste, and delicious spices. Itâ€™s easy to play around with this seed, and I assure you once you add it to your diet you wouldnâ€™t be able to go on without it.
My Mexican style Quinoa; the recipe pictured can be found at blackbeanbrownies.wordpress.com