Wednesday, January 11, 2012


If you've been into a health foods store lately you've probably heard the word "quinoa" being thrown around as the must-have, trendy new nutrient used in salads, middle-eastern dishes and often as a protein-rich substitute for rice and potatoes in everyday recipes.

Quinoa  is a nutty flavored, light and fluffy textured grain that originated in Mexico as a sacred, Incan-grown chenopod closely related to beets, spinach and tumbleweeds. Quinoa contains many essential amono acids and good quanitites of calcium, dietary fiber, phopohrus and iron.

While the seed of the quinoa plant are typically available for purchase and consumption here in the U.S., the leaves of the plant also possess essential nutrients but are significantly harder to come by.

One of our favorite ways to eat quinoa is in a stuffed bell pepper. Check out our Stuffed Peppers recipe and substitue the rice for quinoa then let us know what you think.

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