Quinoa is a tiny, high-protein grain from South America, which has been around for thousands of years. Since quinoa cooks more quickly than rice it was nicknamed the “wonder grain.” Quinoa is lighter, virtually foolproof, and more nutritious than any other grains.
The quinoa seed contains a lot of iron, calcium, and protein, several of the B vitamins and a relatively good amount of vitamin E. It also has all eight essential amino acids which are needed for tissue development in humans, in almost perfect balance.
The quinoa seed is very high in methionine amino acids, cysteine, and lysine, which are typically low in other grains. The protein found in quinoa is considered to be complete, because of all 8 essential amino acids. This grain is a good complement for legumes, which are usually low in cysteine and methionine. Although some types of wheat have similar protein content as quinoa, those grains, such as rice, corn, and barley usually have less than half the protein of quinoa.
The 7-8% fat of quinoa is relatively high in comparison to other grains, but it provides valuable starch and fiber and also boasts a low sodium content. About a ½ cup, a day will provide a protein needs of a child for one day. It also has albumen, which is a protein found in blood serum, egg whites, and many plants and animal tissues. This seed is gluten-free and for that reason, this is a flavorful and nutritious alternative grain for people with gluten sensitivity. Quinoa is a great addition to anyone’s diet. The seeds is also a great feed for birds.
- 1 large tomato, cored, seeded, and diced
- 5 pickling cucumbers, cut into quarter-inch cubes, peeled, ends trimmed
- 12 cups of water
- 1 and a half cups of quinoa, rinsed
- 1 bunch Italian parsley leaves, chopped
- 1 small red onion, cut into quarter-inch cubes
- 2 bunches mint leaves, chopped
- Half cup of extra-virgin olive oil
- ¾ teaspoon of freshly ground black pepper
- A quarter cup of red wine vinegar
- 1 lemon, juiced
- 4 heads endive, separated into individual spears and trimmed
- 1 and a half teaspoons of salt
- 1 avocado, peeled, seeded and diced (for garnish)
- In the first step, pour the water in a large saucepan and bring to a boil. Now, add the quinoa, stir it just once, and then return to a boil. Cook it over medium heat, uncovered, for about 12 minutes. Use cold water to strain and rinse it and shake the sieve well in order to remove all moisture. Take a large bowl and transfer the quinoa to it, once it’s dry. Now, add the lemon juice, vinegar, olive oil, mint, pepper, salt, parsley, tomato, onion, and cucumbers and toss well. Using spoon pour endive spears onto it, top with avocado and serve.