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2013 – Year of Quinoa

By Ann Hattes
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Quinoa is classified as a complete protein and with its low glycemic index is an effective energy source that won’t cause dramatic blood sugar fluctuations. Mineral-rich, quinoa is higher in calcium and iron than rice, corn, barley, wheat or oats.

yum_quinoa0313c2013 is the International Year of Quinoa, an initiative declared by the Food and Agricultural Organization of the United Nations. From light snacks to full meals, even dessert, quinoa is for more than just salads or a side dish. Its powerhouse of nutritional characteristics can revolutionize your health, from its weight loss powers to athletic training properties.

Although often referred to as a grain, quinoa is actually a seed and the most nutrition-rich superfood available today. Quinoa is classified as a complete protein and with its low glycemic index is an effective energy source that won’t cause dramatic blood sugar fluctuations. Mineral-rich, quinoa is higher in calcium and iron than rice, corn, barley, wheat or oats. Cholesterol and trans fat-free, it’s also rich in antioxidants, compounds that have cancer-preventative and anti-aging effects. Plus, quinoa’s high levels of linolenic acid make it an immune system booster.

Keep in mind that it’s economical, cooking up three or more times its original uncooked volume, thus providing more nutritional energy than comparable amounts of white rice, pasta or meat. It can be used in different forms like seeds, sprouts, flakes or flour in different ways from steamed and simmered to slow cooked. Genetically complex, it can be grown pesticide-free in harsh climates where other, more susceptible crops can’t and thus is environmentally sustainable.

Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories (Pintail Press) by culinary sisters Patricia Green and Carolyn Hemming offers great tasting recipes to overhaul your lifestyle. “It fascinates us,” Hemming says, “but people are constantly telling us how quinoa has changed their lives, people with all sorts of health and lifestyle requirements. We want to share more new ideas that allow people to benefit from quinoa’s amazing nutrition without compromising taste.”

There are additional ways too to change your lifestyle, like journeying to optimal weight, health, energy, and vitality with Elise Cantrell’s 40 Days to Enlightened Eating (Balboa Press). According to author Cantrell, by changing your eating alone, you can change your life by rediscovering the time tested wisdom of Yoga and Ayurveda.

Another route is to substitute a skinny wrap crepe for a higher-calorie sandwich wrap. Savory and traditional crepes by Kontos Foods, a distributor of traditional Mediterranean fare, are available refrigerated or frozen. For example, fill a crepe with goat cheese, smoked salmon and sliced avocado, or fill with eggs, ham and top with Hollandaise sauce to replace a traditional wrap, tortilla, roll or bagel. Mr. Kontos got the idea of bringing crepes to U.S. consumers while traveling in Europe with his family. “Eateries of all types, from small cafes to upscale restaurants, were offering warm, delicious crepes with chicken, beef, savory sauces, and grilled vegetables. For dessert, we saw mouth-watering summer fruits, Nutella and ice cream. Crepes struck me as a simple, versatile meal that Americans would enjoy at home.”

 


Recipes:

Apple Pie Pancakes

Quinoa Lasagna

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

Meet Ann