Maybe meat isn’t really a contributor to cancer. And maybe sugar isn’t really toxic like all the reports said. Bottom line, we just wanted to ensure we were putting the healthiest, most nutritious foods possible into our bodies. And, why not? I’m pretty sure these are the only bodies we will ever have. Plus, there are so many foods out there that can supply the same, or even better, nutrients as the stuff we cut out, and with some amazing health benefits as well.
Quinoa is one of those items. When it first came out, I avoided it. It sounded like fancy-pants hippie food. What I found when I started researching it made me reconsider this tiny grain in a big, big way. Let’s start with what quinoa provides. (Read more here.)
A few other benefits of this non-grain, yet grain-like seed, can be found here. They include:
So, all of those health benefits and none of the issues surrounding animal proteins or grains that do contain gluten! Sounds like a win, win!
But what can you do with it besides cook it and eat it? How about using it in place of ground beef in your meatloaf or hamburgers? Here’s a recipe I created that does exactly that. You can also use quinoa flour in the place of wheat flour for most recipes as the higher protein content in quinoa acts in the same way that gluten does in wheat – it helps keep everything together. Which makes it perfect as a base for pasta, too!
But that’s not all. Here’s a list of several other things you can do to get more quinoa in your diet.
And, of course, it makes a wonderful side dish, all on its own. Tomorrow I will be featuring one of my favorite recipes – gluten-free vegan meatballs. My wife and I love them! They are great additions to our pasta dinners, and they make awesome ‘meatball’ subs!