Quinoa Recipes: The Low Calorie Miracle Seed‪!‬

You are about to embark on a culinary journey with quinoa (keen-wa), the new miracle seed that will add a boost to any healthy diet, or change those diets that aren’t so healthy. This report not only teaches you how to cook quinoa, it also provides thirty of the best recipes one can find to showcase this delicious seed. 


From breakfast to dessert, you’ll find something for everyone and any occasion within these pages, all in the name of quinoa. Your family and friends will thank you for introducing them to this power-packed food choice. 


Although quinoa is a relatively new food in the United States, it actually dates back to the world of the Incas, hundreds of years ago, who called it “chisaya mama” - the mother of all grains. Technically, it is a seed, but it’s referred to as a “grain” today, because of its consistency when cooked, as well as its versatility. This nutty-flavored treat is often called a “superfood” or “the miracle grain.”


So, what’s so special about quinoa? It’s the nutritional value contained in this seed turned grain. Consider these facts:



Low-calorie. One cup of cooked quinoa only has 222 calories. One cup of cooked brown rice has 240 calories.



High carbs and rich fiber.One cup of cooked quinoa has 39 grams of carbohydrates and 5 grams of fiber - pure energy and hunger control! 



Lots of protein and amino acids. One cup of cooked quinoa contains 8 grams of protein and all of the amino acids, which makes it one of very few complete sources of protein. That’s great for muscle, skin and cell development.



Low in fat. One cup of cooked quinoa contains 3.5 grams of total fat - that’s low. 



Packed with iron. One cup of cooked quinoa boasts 2.8 miligrams of iron - the vitamin that moves oxygen through your body and keeps you going.



Loaded with vitamins. A cup of cooked quinoa provides 20% of the daily requirement of folate (the “B” vitamins) and 30% of other hard to get minerals, such as magnesium, phosphorous and copper.


The taste of quinoa is fairly bland, but it is easily enhanced by the addition of fruits, vegetables, nuts, oils and meat. Quinoa comes in several variations of three colors: White, red and black. White quinoa is mild and subtle; red has a fruity, earthy flavor, and black is very earthy. Any variety makes an excellent side dish, main dish or dessert - the possibilities are only limited by your imagination.


Quinoa is just as easy to prepare as a bowl of rice, taking only about fifteen minutes from start to finish. Here’s the basic preparation method: 


Rinse the quinoa in a strainer under cold water to wash off the bitter shell.


Bring 3 cups of water to a fast boil and add 1 cups of clean quinoa. Let the water return to a boil, reduce the heat to low, and cook about 10 minutes. 


Cover with a tight fitting lid and set aside for 5 minutes. Fluff with a fork 

before serving. 


These are the basic preparation instructions; the variations noted in the following recipes will guide you in preparing completed dishes. Quinoa will keep well in the refrigerator after cooking, so always keep a little on hand.


You’re in for a real treat as you discover the world of quinoa!


Pick up your copy today... Enjoy!