This recipe was also
designed with busy individuals in mind, and can be
completed in 30 minutes from start to finish.
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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