Archive for the ‘quinoa diet’ category

Quinoa Diet Tips

October 10th, 2013

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.

Quinoa Energy Bars

February 5th, 2013

8286589763 4774987f6b Quinoa Energy Bars

If you run or you usually do some exercise you might want to try these quinoa energy bars. Nothing fancy, nothing complicated – you can make them in your own kitchen. The good news is that you don’t have to spend a fortune on expensive energy bars and these ones taste better too. Just try them.

Quinoa Energy Bars – recipe:
makes 15 bars

  • 2 cups oats, rolled, quick cooking
  • 1/2 cup quinoa
  • 1/4 cup flaxseed meal
  • 1/2 cup soy protein powder (optional…I’m kind of afraid of protein powder, plus I’m not trying to beef up so much)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup raw nuts:  combination of walnuts, sunflower seeds, slivered almonds (or any other nut you have/like)
  • 1/2 cup dried fruit: I used a mixture of dried blueberries and cranberries but any combination would work
  • 1/2 cup sweetened coconut, shredded  (if you don’t like coconut, just use more dried fruit)
  • 1/2 cup evaporated cane juice (I didn’t know what this was, so I used 1/4 cup honey instead)
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup oil (can also replace with applesauce or mashed banana for a lower fat version)
  • 2 teaspoons vanilla
  • 1 cup water
  • 1 teaspoon cinnamon
Instructions:
Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl.
Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together.
Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20 minutes at 350ºF. Allow to cool and cut into pieces.  Freeze extras that you won’t eat within 1 week.
Enjoy quinoa!

 

Quinoa recipes with chicken

June 21st, 2012
curried quinoa chicken peas 7 Quinoa recipes with chicken

Photo: One Dish Dinners

There are so many great recipes with chicken. It’s unbelievable. It’s really hard to choose. I really like spicy food and I’m sure you’ll also like this great quinoa recipe: (from One Dish Dinners)

Curried Chicken Quinoa with Peas

Ingredients:

  • 1 Tbsp olive oil
  • About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 1 15 oz. can petite diced tomatoes
  • 1 Tbsp curry powder
  • 1/2 Tbsp chili powder
  • 1 tsp nutmeg
  • 2 cups water or chicken broth
  • 1 cup quinoa
  • 1 12 oz. bag frozen peas
  • Salt and pepper to taste
Method:
  • Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven.  Saute for about 10 minutes, or until chicken pieces are mostly cooked.
  • Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg.  Stir until combined and let cook for about 5 minutes.
  • Stir in the water and bring to a bubble.  Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.  With about 5 minutes left to cook, stir in the frozen peas.
  • Turn heat to low and keep warm until ready to serve.
  • Makes 4 adult portions.

Quinoa with Moroccan Winter Squash and Carrot Stew

January 5th, 2012

233714 287x300 Quinoa with Moroccan Winter Squash and Carrot Stew

Another year, another great quinoa recipe for the cold winter days. Happy New Year!

Try this delicious quinoa with Moroccan winter squash and carrot stew. It’s really yummy.

Ingredients:

Stew

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet
    paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black
    pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced
    tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled
    butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled
    carrots

Quinoa

  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled
    carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro,
    divided
  • 2 teaspoons chopped fresh mint,
    divided

Preparation:

For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until soft,
stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and
next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil.
Add squash and carrots. Cover and simmer over medium-low heat until vegetables
are tender, stirring occasionally, about 20 minutes. Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat.
Add onion and carrot. Cover; cook until vegetables begin to brown, stirring
often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add
quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to
medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about
15 minutes.

Rewarm stew. Stir in half of
cilantro and half of mint. Spoon quinoa onto platter, forming well in center.
Spoon stew into well. Sprinkle remaining herbs over.

You can find the original recipe here:

http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714

Quinoa diet facts

February 18th, 2011

It’s always good to know what we eat. I’ve just found the Quinoa Nutrition Facts, please check them out if you exactly want to know what quinoa contains and latest quinoa diet facts.

Women’s Health has a couple of great quinoa recipes, one of them is the

Quinoa Chickpea Casserole (it’s my favourite)

Ingredients:

  • 1½ cups quinoa, uncooked
  • 1 cup vegetable stock
  • 2 cups water
  • 1 can chickpeas, drained
  • 1 medium fennel bulb, to make 1½ cups
  • 1 cup red pepper, about 1 medium pepper
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fennel seeds
  • 1 tsp dried basil
  • 1 tsp rosemary, dried
  • ½ tsp thyme, dried
  • ½ tsp salt
  • 1 pinch allspice
  • 1 bay leaf
  • 1 pinch black pepper, to taste
  • 3 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • ½ cup fresh basil

Method:

Preheat oven to 200°C. In a lightly oiled, deep casserole dish, combine all ingredients (except lemon juice, extra 3 tbsp olive oil and fresh basil) and stir to combine. Cover and bake for 50 to 60 minutes, stirring occasionally, until quinoa is cooked and has absorbed all liquid. Remove from oven, stir in lemon juice and season to taste with additional salt and pepper. To serve, drizzle with olive oil and sprinkle with fresh basil. Serve with a fresh green salad.

Per 100g: 570 kJ, 2.4 Protein (g), 18.1 Carbs (g), 5.2 Fat (g), 0.74 SatFat (g), 2.7 Fibre (g), 116 Sodium (mg).

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