|
This recipe was also
designed with busy individuals in mind, and can be
completed in 30 minutes from start to finish. Ingredients
|
Per Serving |
||
Total Calories | 700 | k/cal |
Protein | 59 | g |
Total Carbohydrates | 66 | g |
Fiber | .11 | g |
Sugars | 0 | g |
Total Fat | 17 | g |
Saturated | 5.5 | g |
Monounsaturated | 6.9 | g |
Polyunsaturated | 4.2 | g |
Omega-3 | 0.2 | g |
Omega-6 | 3.0 | g |
Tip: Toasting your quinoa
For a smokier flavor, toast the quinoa before you
boil it. This can be done in a dry nonstick skillet
over medium-high heat. Pour the dry quinoa into the
skillet (no oil), and stir continuously until the
grains start to pop and you can smell a nice, toasty
fragrance. This should not take longer than 3-5
minutes.
Food Fact: Quinoa, the Mother Grain
The ancient Incas called quinoa the “mother grain,”
because they relied so heavily on its nutritive
properties.
Quinoa is gluten-free, and contains none of the
allergens common to grains from the grass family
such as wheat, rye, barley, oats, and corn.
Furthermore, quinoa contains lysine, an amino acid
deficient in many grains, making it a
complete protein. Quinoa is also an excellent source
of calcium, magnesium, iron, phosphorus, and B
vitamins.
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