Quinoa Diet Tips

April 10th, 2012 by quinoadiettips 1 comment »

Quinoa was the ancient sacred food of the Incas, warriors could survive only on quinoa for days. More and more people start quinoa diet. Why? Because it’s really good for your body. It is gluten free and a fantastic source of protein – vegetable protein. It is really easy to digest and it can be used in soups, casseroles, stir fry dishes and in salads too.

500x375 quinoa kép 300x225 Quinoa Diet Tips

The quinoa contains so called slow releasing carbohydrates that are good for your body and satisfies your hunger for longer. If you are a vegetarian or a vegan you can still use quinoa as a part of your diet. Even diabetics can eat is because you can maintain the correct blood sugar levels for longer. It is good to eat quinoa because it is cholesterol free and when you follow a quinoa diet it will help you to reduce your cholesterol level too.

An amazing super diet food that you can buy anywhere and prepare with anything.

Quinoa has another benefit in that it is an alkaline food. It means that it helps the blood maintain a healthy pH level. Many people think that quinoa is a grain but it is not – although it looks like one. It is actually related to the spinach and beet families.

There are so many benefits that quinoa actually has, it can change your life. Of course you need to eat quinoa with raw or cooked vegetables, or even with meat but don’t mix this super diet food with processed food. It is really easy to prepare, it’s tasty; even kids love it too.

If you want to maintain a balanced diet you have to start quinoa diet. You will become healthier, slimmer and you will have more energy too.

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Quinoa and Beet Salad Recipe

May 10th, 2012 by quinoadiettips No comments »

1867967320 fbc4b0146e Quinoa and Beet Salad Recipe

Beet is a really important vegetable, it’s really healthy and rich in antioxidants. If you want to know more about this super healthy vegetable I’d advice to check out this great site: What’s New and Beneficial About Beets

If you mix it with quinoa then you get a super healthy lunch or dinner. Let’s see how chef Mark Russell makes it:

Quinoa – Beet Salad Recipe

Ingredients

  • 3 beets, peeled
  • 1 cup (250 mL) quinoa (white or red), rinsed
  • 2 cups (500 mL) water
  • 2 tbsp (30 mL) olive oil
  • 1 medium yellow onion, finely diced
  • 1 large clove garlic, minced
  • 2 tsp (10 mL) cumin seeds
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) walnuts, toasted
  • 1/4 cup (60 mL) chopped fresh mint
  • Juice of 1 lemon

Place beets in steamer or steamer insert in pan filled with simmering water over high heat. Steam until fork tender, about 30 to 40 minutes. When cool enough to handle, coarsely grate.

Meanwhile, combine quinoa and water in medium saucepan. Bring to boil over high heat. Reduce heat to low; cover. Cook until water is absorbed, 12 to 15 minutes. Fluff with fork. Let stand 5 minutes, then transfer to serving bowl.

In small fry pan, heat oil over medium. Add onion and garlic. Cook, stirring, 7 minutes to soften. Add cumin and cinnamon. Cook, stirring, 1 minute. Add to quinoa, along with beets, walnuts, mint and lemon juice. Toss well.

Let stand at least 30 minutes to cool to room temperature.

Makes about 7 cups (1.75 L).

 

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Quinoa with a Latin twist – gluten free recipe

April 25th, 2012 by quinoadiettips No comments »
quinoa latin xl Quinoa with a Latin twist gluten free recipe

Photo credit: delish.com

Quinoa is not a boring food, it can be a main or a side dish. You can eat it for breakfast but you can make a wonderful dessert of it. That’s what I like about it, quinoa is so versatile.

I came across this exciting new recipe, you can make quinoa with a Latin twist. You’ll need cilantro, lime and scallions and it pairs well with seafood, poultry or pork.

Quinoa with a Latin twist

You’ll need the following ingredients:

  • 1 cup(s) quinoa
  • 2 teaspoon(s) canola oil
  • 1  medium onion chopped
  • 1 can(s) (4 ounce) chopped green chiles
  • 2 clove(s) garlic, minced
  • 1 can(s) (14 ounce) reduced-sodium chicken broth, or vegetable broth
  • 1/4 cup(s) pepitas, toasted
  • 3/4 cup(s) coarsely chopped fresh cilantro
  • 1/2 cup(s) chopped scallions
  • 2 tablespoon(s) lime juice
  • 1/4 teaspoon(s) salt

Directions

1.Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3.Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

You have to try it, it tastes really good icon smile Quinoa with a Latin twist gluten free recipe

Source: http://www.delish.com/recipes/cooking-recipes/gourmet-gluten-free-sides-recipes-012209

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Quinoa spring onion recipe

April 11th, 2012 by quinoadiettips No comments »

I’ve just came across this great and healtyh quinoa recipe á la Lindsey Johnson who is a stay-at-home mom and enjoys making quinoa meals.
You should try this at home:

Quinoa spring onion recipe

It serves 4

Ingredients:

  • 1 1/2 cups pre-rinsed quinoa (if you buy in bulk and don’t know if it’s pre-rinsed, rinse the quinoa after toasting it)
  • 3 cups homemade vegetable or chicken stock
  • 2 dried or fresh bay leaves
  • 1 tsp. fine sea salt
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 bunch fresh parsley, leaves only (2 cup loosely packed)
  • 1 Tbsp. extra-virgin olive oil
  • 3 small spring onions or scallions, white parts only, trimmed, peeled, and cut inot very thin rings
  • 5 ounces fresh spinach, stemmed, cut into chiffonade (4 cups loosely packed)
  • Dressing: 1 Tbsp. lemon juice + 1 Tbsp. olive oil

Method:

quinoa spring onion recipe 240x300 Quinoa spring onion recipe

Photo: Lindsey Johnson

Heat a medium saucepan over medium heat.  Add the quinoa and toast,  stirring regularly, until quinoa crackles and becomes aromatic, 3 to 5 minutes.  Pour the homemade stock into the pan.  Add the quinoa, bay leaves, and salt.  Reduce the heat to low, cover, and simmer for 20 minutes, strirring from time to time to prevent the quinoa from sticking to the pan.  Remove from the heat and let stand, covered, for 10 minutes.  Remove and discard the bay leaves.

Meanwhile, in a food processor or using a sharp knife, finely chop the parsley.

In a small bowl, mix together the parsley, 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Pour over the quinoa, add the spring onions, and toss gently to coat.  Store in an airtight container until ready to serve.

At serving time, toss the spinach chiffonade with the remaining 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Add to the quinoa and gently toss to combine.

 

 

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Egg breakfast with quinoa

March 29th, 2012 by quinoadiettips No comments »
quinoa with egg Egg breakfast with quinoa

myhealthyfoodguide.com

You can make a hearty breakfast from quinoa. It’s really simple, you won’t need anything else just a couple of ingredients and voilá, your delcious breakfast is ready.

  • ¼ cup of cooked quinoa
  • 2 large eggs
  • Chicken Sausage (optional – Alfresco Country Style Chicken Sausage with a Hint of Sage and Thyme)
  1. Cook the quinoa by the direction on the package.
  2. Cook one sausage link in a skillet and chop into fine pieces resembling ground beef.
  3. In a skillet prepare 2 large eggs the way you like them.

Thanks to My Healthy Food Guide for this simple yet great recipe!

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