Quinoa is so much more than what it appears to be! Did you know that quinoa is not even a true grain even though it is usually lumped with grains in recipes and nutritional discussions? This funny word carries a powerful array of nutrients. Regardless of how you pronounce it, although correctly, it is “keen-wah,” today is a good time to learn more about this wonder and discover why you should be eating it more often.
Whole grains are rich sources of fiber and many nutrients, but they often fall short on protein. Grains are considered incomplete proteins due to their lack of sufficient amounts of the amino acids lysine and isoleucine. Quinoa, which is not a grain, but a seed, has significantly greater amounts of both amino acids mentioned above, and is therefore a complete protein source, in fact, similar to animal protein sources. One cup of cooked quinoa delivers an average of eight grams of protein. This peculiar seed, a relative of beets, also contains significantly more fat. Fortunately, it is the healthier fat that enhances our immune systems and doesn’t damage our hearts. It’s no wonder that it has long been a star ingredient in many vegan and vegetarian recipes. It provides quality protein and fat for those on a plant-based diet.
Quinoa comes in a variety of colors, including red, white, and black. Although they don’t have a highly distinctive taste, the white variety seems to be the most popular. And here is some good news: Prepare it just as you would most grains. Calculate one cup of dry quinoa to two cups of water, and bring it to a boil, simmering for 15 to 20 minutes or until all liquid is absorbed. The result will be fluffy, translucent-like spheres, with small string-like attachments, which are parts of the seed hulls. Quinoa does absorb most of the liquid; therefore, it is easy to flavor by just adding spices and herbs to the water when cooking. For an interesting option, add a teabag of your favorite flavor to the boiling water, apple spice for example, for a sweet quinoa base that you can use for breakfast dishes or desserts.
Nowadays quinoa is available as a flour to use for baking, too. It is easy to incorporate this nutritious seed into our meals, and we have now an even easier and delicious way to enjoy it! Try our recipe for Quinoa Cashew Bites. Quinoa and cashews accent each other’s flavors perfectly in this recipe. These bite-sized snacks are handy for pre-workout snacks, after school snacks or mid-day pick-me-ups. Have fun making them in different molds for special occasions, too! How about trying heart-shaped silicone molds to make some sweet treats for your loved ones?
Need another recipe? Try our Chocolate Tahini Bars!
Quinoa Cashew Bites
9 small bites
Carolina Jantac, MS, RD, LD
1 cup of toasted quinoa
- ½ cup of Once Again Creamy Cashew Butter
- ¼ cup of coconut oil
- 2 tablespoons of maple syrup
- 1 tablespoon of unsweetened coconut flakes
Start by adding quinoa to a dry skillet set over medium heat and shake it constantly until you start to hear small pops.
- Keep mixing quinoa until it is all popped. It takes only 3-4 minutes after the first few pops for the process to be complete.
- Then remove the popped quinoa from the heat. Let it cool before mixing it with the rest of the ingredients on our list.
- Mix all well and spoon the combination into molds to set in refrigerator for four hours. Or place the bites in the freezer for one hour of quick-setting.
- Remove them from the molds and keep the bites in an airtight container in refrigerator for up to 7 days.