The power food Emma loves

A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Nutritionally, quinoa might be considered a super grain–although it is not really a grain, but the seed of a leafy plant that’s distantly related to spinach. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa is 35 on the Glycemic Index making it an ideal choice to keep your blood sugar levels stable and prevent the development of insulin resistance. Being gluten free, quinoa is the perfect solution for coeliacs and those who prefer to avoid wheat due to bloating and discomfort.

Cooking Method

Toast the grain in a dry skillet for five minutes before cooking to give it a delicious roasted flavour. To cook, use two parts liquid to one part quinoa. Combine the liquid and toasted quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes.