Quinoa Benefits

What are the Benefits of Quinoa?

QuinoaRecipe-MovingForwardIncQuinoa is one of the Gluten free products that many people are talking about now. I was pronouncing it phonetically and my Aunt Betty corrected me on the pronunciation. She told me it is pronounced Keen-Wa.

I asked Aunt Betty what is the attraction people have now with Quinoa, because she has been cooking it for years now. She was cooking it way before it became a popular gluten free choice for breakfast, lunch or dinner.

QuinoaSuperFood-MovingForwardIncAunt Betty told me that Quinoa is an ancient Peruvian crop and one of the best protein alternatives and sources of magnesium, folate and manganese and it prevents all kinds of ailments and disorders.

According to: “The World’s Healthiest Foods”, Quinoa is an anti-inflammatory, it is an excellent source of Omega-3s and according to the FAO (The Food and Agricultural Organization of the United Nations) it helps prevent heart disease.

Aunt Betty said it is a gluten free, high fiber South American Superfood that cooks in less than 12 minutes!

A Great Quinoa Recipe…

So I asked Aunt Betty, what her favorite Quinoa recipe is, and she said, “Well, Hon”, (she always calls me Hon) “I really don’t have a favorite, but here is one I think you will like that can be used as a main or side dish.”

Quinoa, Leek and Turkey Pilaf

1 tablespoon olive oil, 1 leek, cut in half, cleaned and sliced into thin half moons (use both white and green parts)

2 celery stalks, diced

3-4 mushrooms, sliced thin

2 links organic turkey sausage, diced (turkey, pork or other sausage)

1 teaspoon poultry seasoning

1 cup quinoa, rinsed

1/4 cup dried cranberries

1 3/4 cups water

Sea salt

Black pepper, to taste, optional.

Directions 

Sauté leek for 1-2 minutes, then add celery and mushroom for 2-3 minutes.

Add diced turkey sausage, cranberries and poultry seasoning and cook an additional 1-2 minutes.

Put quinoa and water into the pan with the sautéed veggies and sausage, and bring to a boil.

Add 1-2 pinches sea salt, cover and cook on low heat for 12-15 minutes or until all the water is absorbed.

Eat and Enjoy! Thank you Aunt Betty for this great recipe!

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