Posts Tagged ‘organic quinoa’

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 Salad with Pecans,Green Herbs and Grilled Salmon

February 2nd, 2012

4237061543 b6c28b8630 Quinoa Salad with Pecans,Green Herbs and Grilled Salmon
Another really healthy quinoa recipe with pecans, green herbs and (my favourite fish) green salmon. It’s pretty simple – it’s a salad recipe and contains only fresh ingredients which we all need at this time of the year.

It’s also important to blanch quinoa before we mix it with other ingredients. Why do we have to do this? Because it has a natural coating which contains an enzyme. It actually gives a bitter taste.

So let’s check out this delicious recipe:



  • 1 cup quinoa
  • juice from 1-2 lemons (about 1/4+ cup – preferably Meyer lemons)
  • 4 TBSP olive oil 1 small clove garlic
  • grated sea salt and pepper to taste
  • Chopped Chipotles, to taste
  • 1/2 bunch green onions thinly sliced, white and light green parts only
  • 1/3 cup pecans, toasted and coarsely chopped
  • 1/3 bunch cilantro, coarsely chopped
  • 1 TBSP honey
  • 4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)



  1. First-in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.
  2. Mix the lemon juice, olive oil, garlic, salt, pepper, chipotles, and honey in a bowl.
  3. In another pot, add 1 cup water, a pinch of salt, and a little olive oil.
  4. When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook, as for rice, for about 6 mins or so, or until all the water is absorbed. Keep cover on for additional 5 mins.
  5. Grind black pepper over salmon paillards, sprinkle with sea salt. Get a Grill pan extremely hot, then briefly sear each side of the salmon for about 1 minute each side, depending on thickness.
  6. Fluff up Quinoa witha fork, turn it out into a bowl.

Mix the chopped Green onions and Cilantro, and the dressing, with the quinoa, then mix in the pecans. Top the Quinoa mix with the Salmon, and squeeze more fresh lemon juice over the salmon.


Quinoa jambalaya with shrimp and sausage

January 19th, 2012

5109268258 b8bccac817 Quinoa jambalaya with shrimp and sausage
Quinoa is a very important whole grain. It’s healthier than refined grain products such as white bread or white rice. The biggest problem with refined grains is that through the processing many many nutrients will be lost.

This great recipe has everything you wish. Try this healthy and nutritious recipe at home:

Quinoa jambalaya with shrimp and sausage from Jean Kressy


  • 4½ cups reduced-sodium chicken broth, divided
  • 2 cups quinoa
  • 1 Tbs. olive oil
  • ½ pound smoked turkey kielbasa, sliced in ¼-inch rounds
  • 1 large onion, chopped
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, peeled and chopped
  • 1 cup spicy V-8 juice
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen peas
  • 1 cup grape tomato halves

Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.

Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss.   Serves 8.

Enjoy quinoa!

Original recipe:

Quinoa with Chickpeas and Tomato

November 17th, 2010

Another great quinoa recipe that is very simple to cook. I love Mediterranean food so this one is a big favourite. It’s healthy – yet filling and tastes delicious. Thank you for sharing with great recipe with the world Swell Vegan icon smile Quinoa with Chickpeas and Tomato

The ingredients:

  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced or pressed
  • 1 cup quinoa, rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red chili flakes
  • 1/4 teaspoon allspice
  • 2 cups vegetable stock
  • 1 1/2 cups cooked chickpeas (or 1 15-ounce can, drained)
  • 1 15-ounce can diced tomatoes (drained if you prefer a drier quinoa)
  • zest from one lemon (about 2-3 teaspoons)
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • fresh cherry tomatoes, quartered, for garnish (optional)
Heat the olive oil in a saucepan and saute the onions and garlic until translucent over medium-low heat.
Add the quinoa and stir to coat in oil, then add the spices.  Saute for a minute or two, until the quinoa is toasted and the spices are fragrant, but be careful not to burn the mixture.
Add the vegetable stock and bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes or until all the liquid is absorbed.
Add the chickpeas and diced tomatoes and cook another 5 minutes or until heated through.
Stir in the lemon zest and parsley, and season to taste with salt and pepper.  Serve hot, garnished with cherry

2971218414 e40952c7e6 Quinoa with Chickpeas and Tomato

How to sprout quinoa?

November 15th, 2010

Many people asked me about sprouting quinoa. Yes, it’s possible to sprout it and you can use quinoa sprouts in your quinoa diet. Quinoa will get more nutritious when you sprout quinoa seeds. Here are the instructions below  how to sprout them:

  • Put 2/3 Cup of seed into a bowl or into your Sprouter.
  • Add 2-3 times as much cool (60-70 degree) water.
  • Mix seeds up to assure even water contact for all.
  • Allow seeds to Soak for 20-30 minutes.
  • Empty the seeds into your sprouter if necessary.
  • Drain off the soak water.
  • Rinse thoroughly with cool (60-70°) water
  • and Drain thoroughly.
Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Rinse and Drain again in 8-12 hours. And, perhaps once more…
Rinse and Drain in 8-12 hours.
We usually stop here. We like our sprouts small.
Note: Quinoa can be sprouted quite a bit longer but it’s texture changes profoundly, going from a soft crunchy sprout to a very soft sprout. If you sprout it long you’ll have to use it soon as it won’t keep well.
Depending on your climate and the time of year you are sprouting and most importantly your personal preference – You may Rinse and Drain again at 8-12 hour intervals for several days. However – we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 2 or 3 Rinse and Drain cycles.
Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts – they will store best in your refrigerator if they are dry to the touch.
Transfer your sprout crop to a plastic bag or the sealed container of your choice – glass is good – and put them in your refrigerator – if you can keep from eating them all first.
Note: Quinoa – when sprouted very short – can make it in refrigeration for up to 2 weeks but if you can use them fresher we think you’ll like them better.

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