Quinoa. Superfood Extraordinaire
May 03 2020 – Evan Lucas
It seems the health trend is here to stay (shock gasp) and while I think we've made some pretty solid strides toward educating the American public at large ... we still have a long way to go. Recently, laws passed requiring restaurants and fast food joints to post the calorie counts in plain view.
While I was both excited and disgusted by the reality of the food on those boards, most people were visibly upset. This boggled my mind and was further proof of the massive blinders that evolve over people's eyes.
Wouldn't you want to know that the Blueberry Banana Bran muffin has 200 more calories than the large slice of lemon cake? I would. There's nothing worse than making what you consider to be a consciously healthy food decision only to find out you did the exact opposite.
You would think people would want to know ... and I hope you do because I found some sneaky unhealthy supermarket foods that you might want to think twice about.
I like to think of myself as a pretty healthy eater. I bring my lunch to work, stray away from fast food, try to think of food as fuel for my body. You get the gist. Everyone talked about Quinoa and I've been feeling left out in that I don't cook it.
Sure, I eat it; I actually really like it, but something in me has made me nervous about making it. Well, nervous no more ... I'm going to do it. Before I do though, here are some fun facts and recipes I've found in preparation for my Quino-a-dventure.
In the words of the Wiki, Quinoa is a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.
Now that you know that integral nugget of knowledge, I'm excited to report that Quinoa can be consumed at all times of the day in many shapes, flavors and forms. That said, here's a great breakfast Quinoa recipe where you cook the quinoa in apple juice and milk, gradually stirring in cinnamon and dried fruit, topped off with yogurt. Sounds like a super food to me.
If you're looking for a side dish or salad or even a bed upon which your main dish can perch, here's a red quinoa with spring herb tabuleh recipe that is a whopping $1.25 per serving (a solid perk). Another one I found is a lovely fruity, summery twist called the Superfood Salad complete with strawberries and blueberries, sunflower seeds and beets ... now you know why it's called superfood.
Finally one that might very well be my first project is a summery quinoa salad with summer squash and black beans. Until my cooking challenge comes to fruition … enjoy the aforementioned ways to rock your Quinoa right.