Quinoa (pronounced keen-wa) is like rice, but a little more nutty. It was a staple in the diet of South American Indians (who considered it a sacred food) for centuries, but only arrived in North America in the last 30 years or so.
What’s powerful about it is that it’s a full protein – unlike other vegetarian proteins that do not have all the amino acids. That makes it a great choice for vegans who might be worried about their protein intake. For everyone, though, it’s delicious, and contains lots of manganese and other nutrients.
I use it where I would use rice. Because it’s gluten free, it also makes a great substitute for couscous in a couscous salad..
As a breakfast, it’s a very yummy alternative to oatmeal. This one’s a recipe for the crock pot.
- 1 ½ cups quinoa – rinsed well
- 4 cups water – you can use rice, soy or almond milk for a creamier texture.
- 1 cup chopped dried fruit like raisins, dates, apricots, cranberries, etc. of your liking (or leave this out if you don’t like it)
- ½ tsp cinnamon
Toss everything in the crock pot (that’s the beauty of crock pots!), and cook on low heat all night. Add honey or some maple syrup in the morning if desired, and enjoy!
PS – The photo is from The Vivacious Vegan – a great source of info and recipes!