Quinoa is an ancient power food that gave Inca warriors incredible stamina and quick recovery time.
The Inca civilization in South America grew quinoa in the high altitudes of the Andes. They considered it sacred and called it the “mother seed.”
-One of the only vegan foods that contains all 9 essential amino acids! It has a higher protein content then other grains.
-A complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
-An alkaline food
-High amounts of Riboflavin, which improves the energy metabolism in the brain and muscles.
-Contains healthy fats, but is NOT fattening! Only 170 calories per 1/4 cup dry (25 of the calories from protein and only 10 from sugars, the rest are complex carbohydrates, fiber and healthy fats).
Quinoa is also very easy to sprout and cooks quickly. It is also gluten free!
Quinoa contains an outer layer (the saponin) that is very bitter, so make sure to rinse thoroughly to remove. In some parts of South America they actually use the saponin removed from the quinoa as detergent for washing clothes! In Peru, people pop quinoa like popcorn.
Quinoa Pistachio Porridge
1 cup sprouted or soaked quinoa (you can just soak it over night and it already begins to sprouts!)
4 Tablespoons ground flax seeds
1 cup water
1 cup dairy free milk
2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
3/4 cup fresh or dried fruit (apples, pairs, blueberries, cranberries, raisins)
1/3 cup chopped or ground pistachios
1 Tablespoons agave nectar or honey (or your favorite sweetener)
1. Add the sprouted or soaked quinoa, flaxseed meal, water, milk, cinnamon, nutmeg and salt to a boil. Reduce the heat to a simmer and allow to cook (covered) for about 10 minutes.
2. Add the fruit and let it cook covered on medium low heat until all of the liquid has absorbed, 5 more minutes. Turn the heat off and fluff the quinoa with a fork.
3. Pour into bowls and add the chopped pistachios, a little sweetener if your fruit was tart, and some extra dairy free milk.