Quinoa (pronounced Keen-wah) is an ancient grain that has grown in South American for over 5000 years. The Incas actually considered it sacred and called it the “mother grain.” Although it is considered a grain, it is actually a “seed” that comes in a variety of colors, the most popular being white and red.
Quinoa contains many nutrients, including high amounts of fiber, iron, phosphorous, and protein. It actually contains 5 grams of protein per ¼ cup (dry) serving. It tastes great both cooked and sprouted.
Like all grains, it is important to RINSE them prior to use. Rinsing the Quinoa releases a soapy coating called “saponin.” In South America, the saponin collected after rinsing is used for washing clothes and as a healing aid.
1 cup dry quinoa (either cook or sprout)
1 large ripe tomato (chopped)
1 small red onion (chopped)
½ red pepper (chopped)
Cilantro to taste (chopped)
1 TBSP olive oil
½ tsp sea salt
- Mix sprouted or cooked quinoa, olive oil and salt in a stainless or glass bowl
- Fold in chopped vegetables
- Chill in refrigerator for at least 30 minutes
*This recipe and photo were provided by Health and Nutrition Counselor Gina Van Luven. You can learn more about Gina and her healthy recipes by going to www.YOUniqueNutrition.com.*