For my health advice column in the newspaper this week, the question was referring to Quinoa as a gluten free food. Along with the request from a friend for my quinoa recipe, I thought I’d put up the recipe (I know I put this before but I altered it a bit, and added the advice). So I’ll share the advice response here too, followed by the recipe, which is dedicated to a special friend. 😉
This recipe is gluten free, dairy free (don’t top with Organic Greek Yogurt/ Organic sour cream), and vegetarian, yet high in protein.
I have to say, although this is yummy, this is not my favorite recipe for quinoa. My favorite is cooked without tomato paste or corn, and topped with a bunch of avocados. I’ll have that step by step recipe soon .:)
My response to the question in my weekly health advice column:
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 you’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, it’s very low in fat and is quite filling. So what’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 “Mexican quinoa” salad with black beans, tomato paste, and delicious spices. It’s easy to play around with this seed, and I assure you once you add it to your diet you wouldn’t be able to go on without it.
Noory’s Gone Mexican Quinoa
1 cup Organic Quinoa rinsed
2 cans black beans, rinsed and soaked
1 bag frozen Organic, non-GMO corn
1 bag Organic Chopped Spinach
1 can Organic tomato paste
1 can Organic diced tomatoes (spicy if desired!)
Water for cooking (approximately 4-5 cups)
Organic Sour Cream or Organic Grass-Fed Greek Yogurt (optional)
Fresh cilantro, chopped for garnish
- In a large skillet (with lid) place corn, spinach, and washed black beans with 2 cups water. Simmer on medium heat.
- Add tomatoes, tomato paste, spices as desired, and rinsed Quinoa. Mix well. Add enough water (2 inches above) Cover and allow to cook 15 minutes, stirring occasionally if necessary. Once Quinoa is tenderly cooked it will be transparent in color.
- Fluff with a fork and serve warm. My suggested serving, a dollop of certified Organic sour cream/Greek Yogurt and the fresh chopped cilantro!
P.S: This tastes delicious alone or as a dip with clean ingredient tortilla chips! (Pick Organic when possible ;))