The term super food comes up with many food so what is a super food and what makes quinoa a superfood?
Quinoa is a complete food in that all the food we eat is broken down into 23 base amino acids and our bodies convert the food we eat into 15 of these essential amino acids the remaining 8 have to come from our food and quinoa contains all 23 so is a complete food.
The most common way of buying quinoa is as a pseudo grain (the seed) but you can buy rolled quinoa and quinoa flour. I find quinoa flour not only hard to find but expensive so I use a coffee grinder to grind it for baking as its great for healthy gluten free baking plus a coarser grain absorbs more moisture than finely milled one.
Ground quinoa is great for pancakes and with ground almonds for super healthy cookies.
I add ground quinoa to my GF bread mix so I eat a small amount every day and I also regularly cook quinoa which I happen to really like with lentils so all very healthy and nutritious.
I think that the more we understand about nutrition combined with what we are eating we can tweak our diets by adding extra healthy ingredients to make sure that our meals pack a nutritional punch.
Thanks for this informative post about Quinoa. I do have some occasionally, but it's great to see the versatility of it, and how you add it into your baking and breads, as well as using it in your main meals too.
Thanks for sharing this Jerry. I eat low carb these days so it's very rare for me to eat any grains - I'm just wondering where quinoa sits on the low carb/low GI scale - I used to love those nutty grains in a salad ...
I eat low to medium carb - I would only have one portion of really carby things and not every day. Quinoa is one of my go to's because it is healthy and not junk carb. Also I don't eat a huge portion, I would just add a little to a meal.
"superfood" is a marketing term to raise prices. Yes, quinoa is more complete but by eating a varied diet of sufficient calories that completeness is guaranteed anyway.
Can I ask how quinoa flour is as a flour? Does it develop into long strains like gluten does or does it stay pretty much as the individual grains (like rice flour)? (I'm really hoping that makes sense!)
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