For those who have been under that rock, here's a quick run down on quinoa.
- It's pronounced 'keen-wah'....not 'queen-noah'
- It's gluten free and easy to digest.
- It's high in protein (4.4g protein per 100g) and is a source of calcium
- It looks like a grain but is actually a seed - and you generally cook it using the same methods as you would cook rice
- It's incredibly filling and has a light fluffy texture like couscous
- It's available whole, puffed or rolled into flakes (I'm yet to try puffed or flakes, I use the whole stuff)
I have been eating quinoa for a few years now but over the past 6 weeks, as I'm trying to eat a predominantly gluten free diet, I've been eating it more and more - it is definitely my post workout high energy carb of choice! I pre-cook one part quinoa to two parts water in my rice cooker and store it in the fridge for 4-5 days and use whenever I need.
Here's a couple of my favourite quick and easy ways to use Quinoa.
My Quinoa Porridge
75g cooked quinoa
1/2 scoop vanilla proten powder
10g flax meal
50-100mls unsweetened almond milk
Cinnamon (I like to add alot)
Berries or fruit of choice (chopped apple or pear is amazing too!)
Place all ingredients in a bowl, stir to combine then microwave for 1-2 mins.
Add extra fruit, cinnamon and almond milk if preferred.
My Quinoa Chicken & Mushroom Risotto
75g cooked quinoa
100g cooked chicken breast
3/4 - 1 cup sliced mushrooms (I like alot of mushrooms!)
Dash of gluten free, salt reduced chicken stock
Big handful of baby spinach leaves
In a pan, saute mushrooms until soft (you could add onion and garlic here too but I tend to stay away from it, doesn't agree with me!)
Add quinoa, chicken and stock, simmer until stock is absorbed.
Stir in spinach leaves until wilted. Serve with a tiny bit of good quality parmasan cheese if you like.
Enjoy xx