Quinoa – prounced (keen-wah) is gluten-free. It has many wonderful titles: ‘Cavier of grains’ ‘Mother grain’ and ‘Gold of the Incas’ – Such empowering names!. It is not actually a cereal grain, but is used like one. (it is actually a seed). The shape and colour of the grains make it look similar to sesame seeds, it has a fluffy texture and a subtle nutty flavour when cooked. Quinoa is available in your local health food store and in the health/organic section of most supermarkets.
Quinoa can rightfully be called a ‘superfood’. It contains high levels of protein of good quality, so it is a very useful source of protein in a vegetarian/vegan diet. It has more calcium than milk (weight-for-weight); it is also rich in other minerals like magnesium, iron and copper, and has very high levels of fiber.
The high magnesium content of this grain helps support the many people who have low levels of magnesium: eg those prone to migraine headaches, many digestive problems, etc, and it is helpful for preventing type-2 diabetes and helping those who already have it.
I love to using it, specially in salads, the list of ideas running through my head are endless. Tabbouleh itself is such a refreshing salad with its abundance of fresh parsley and fresh mint. The colourful sweet caramelized roasted vegetables makes it a real winner for summer entertainment weather it be a Bbq or Buffet or just dinner – come to think of it, why not eat it all year round – just use seasonal vegetables.
Serves 4 -8