December 21, 2016

With all our neighbourhood

stores popping up with Quinoa products these days, its hard to find any excuse not to include them in your daily diet. After all it is a superfood and extremely good for those conscious of their diet. For those who don’t already know – The Quinoa seed is native to Bolivia, and its popularity is due to how it’s packed with nutrients and antioxidants. Quinoa looks like a grain, but it in fact belongs to the Spinach, Beets and Swiss Chard family. And it is gluten free!

Quinoa is coined as a Superfood, because just one cup of Quinoa contains 8g of protein, 5g of fiber, 15% DV iron, 30% DV magnesium, 19% DV folate and heart-healthy omega 3 fatty acids. It contains so many of the good-for-you nutrients: vitamin B, vitamin E and loads of calcium. As a matter of fact, one serving of Quinoa provides the same amount of calcium that a quart of milk would! It is also a complete protein, which means Quinoa provides all nine of the essential amino acids necessary for good health. Your body can’t produce these nutrients itself, so you have to get them frequently through food. So stock up Quinoa today so that you can have a healthy and hearty breakfast everyday. And here’s a bit of extra information – use groceries coupons to save on such grocery shopping.

When you grind the quinoa seed, it turns into very fine flour that is light and airy. In order to make this Quinoa flour, it can be ground in a flour grinder at home, it can be purchased on-line, or you can find it at almost any health food store. Use it in baked goods for a tender, moist crumb. It’s also great for making muffins, cupcakes, cakes, bread loaves, waffles, pancakes, crepes, pasta, or even tortillas. All you have to do is switch it with your regular flour.

One of my easiest go to meals are the Quinoa Flour Crepes. Follow this recipe below:

If you are using a really good non-stick frying pan, you can omit the butter, and you will get nice, crispy crepes that come off the pan without sticking.

Posted by: mylovee at 01:53 AM | No Comments | Add Comment
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