Most of us consider beans and rice as full protein as they deliver all the nine important amino acids only when eaten together. A lot of grains do not have isoleucine and lysine – two very important amino acids, and need to be eaten together with a legume in order to be “complete”. Quinoa, a known essential seed in the South America for over 4000 years is a high-protein, low-fat, mineral, nutrient-packed, low-glycemic index seed.
Often mistaken for a grain that is gluten-free, quinoa isn’t a grain but nutrition packed vegetable seed. Quinoa is a vegetable related to spinach and beets that provides a very special vegetable-sourced protein containing all nine important amino acids.
Although, quinoa isn’t actually a grain, it’s usually referred to as the “chisaya mama” or “the mother of every grain”. It is regarded as a sacred seed because it blooms in the hot summer and dry conditions when most plants get weak. As Mother Nature always covers all her children, this highly protein packed food is harvested right before winter season when more fat and protein is needed.
While regarded as a low source of fat and protein, quinoa actually has more fat than other grasses like wheat. It has a reasonable amount of oleic acid – A healthy monosaturated fat for the heart found in olive oil. Contained also in quinoa is alpha-linolenic acid (ALA), a healthy Omega 3 fatty acid for the heart. Unexpectedly, these fats don’t get oxidized and remain stable even after cooking – this is very rare in other fats.
Scientist concluded this is because of quinoa high level of antioxidant. It is high in the gamma, alpha and beta forms of polyphenols, vitamin E, and flavonoids such as quercetin which protects the seed from heat by increasing the shell’s life.
On top of being an alternative grain with high protein levels, quinoa is even more respected due to its function on blood sugar. Being a low-glycemic food, its high fibre property aids the slowing down of absorption of various sugars in the blood. According to a research, it performed better than ten different Peruvian grains in its effect on blood sugar and weight.
According to the SEI, although quinoa helps to maintain low and healthy levels of blood sugar, it still delivers more satisfaction when consumed than rice or wheat. It also possesses extremely high levels of magnesium for promoting healthy levels of blood pressure.
Being a natural anti-inflammation, antioxidant food loaded with fibre, vitamins, healthy fats, vitamins and vegetables, quinoa can be regarded as a staple food in the upcoming winter season as more healthy high-protein food are needed.
Cooking procedures for Quinoa
– Thoroughly wash away the quinoa seed’s skin as it tastes bitter
– Add to one cup of quinoa, two cups of water and let it boil.
– Reduce the heat and cover it for fifteen minutes.
– Sieve the quinoa properly as it holds a lot of water
– Place the sieved quinoa back into a warm pot and leave it without applying heat for fifteen minutes. This makes sure you get light and fluffy quinoa, instead of clumpy, wet quinoa.
Do your best to wash away the skin of the quinoa seed as it is a bit bitter. Use a fine strainer.
Source: Expand Your Consciousness