As meat prices keep increasing and access to grass fed meat and organic chicken has diminished, a very affordable protein and easy access is quinoa.
I recently went to Peru and their main source of protein is quinoa. Quinoa comes in 200 varieties, however there are 3 main types…
- Red
- Yellow or White
- Brown
Red quinoa is high in iron, hence the red color. Brown quinoa is high in iodine.
There are many ways quinoa can be cooked. While in Peru I had several types of quinoa soup—all vastly different and delicious! It is a versatile protein.
Benefits of Quinoa*
- 16% accessible protein vs. 12% from beef without the fat and cholesterol
- Celiac safe—it contains no gluten
- Contains all 20 human amino acids
- Considered a superfood
- Low water to grow with high yield
*Info from Gregg Braden seminar
I suggest you try several different recipes to find one that you like. When purchasing quinoa in the store there are usually recipes on the bag.
Enjoy this great protein!
Sopa de Quinoa
Peruvian Quinoa Soup Recipe
Ingredients
3 ounces dried quinoa
1 large carrot
1 large leek
2 celery stalks
¼ medium white cabbage
4-5 cups water or chicken stock
1 teaspoon garlic minced
Salt black pepper and cumin to taste
Fresh cilantro or celery leaves chopped (optional, for decoration)
Instructions
1. Chop the carrot, leek, and celery into pieces, set aside.
2. Chop the cabbage into pieces, set aside.
3. Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You’ll know the quinoa is cooked when the little “tail” from the seeds has uncurled itself.
4. Add the vegetables, garlic, and desired seasoning to the same pot which you have just boiled the quinoa in.
5. Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
6. Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!
Recipe Source: https://www.eatperu.com/
Image Source: Wikipedia, Toppaanch
