Quinoa is a recently rediscovered ancient "grain" that is native to South America. Once called “the gold of the Incas,” quinoa was recognized for its value in increasing the stamina of their warriors.
Quinoa does not only supply large amount of protein, but the protein supplied is complete protein. This means that it includes all of the nine essential amino acids. It is a great choice for vegans who might be concerned about getting adequate protein.
Quinoa with Squash and Mushrooms
Quinoa is particularly rich in lysine, which is an essential amino acid for tissue growth and repair. Protein is not the only nutrient in large supply in this super grain. It also offers a host of other nutrients that are important for good health. It is a very good source of manganese as well as a good source of magnesium, copper, iron, and phosphorus. It may be especially useful for those who suffer from migraine headaches, atherosclerosis and diabetes.
Those of us who suffer from migraines (myself included) may be particularly interested in adding quinoa to your diet. Since quinoa is a good source of magnesium, a mineral that has been shown to reduce the frequency of headache in those who suffer from migraines. It helps to prevent the constriction and rebound dilation of blood vessels that is present with migraine headaches. Also important for migraine sufferers is the B2 (or riboflavin) content in quinoa. It is necessary for producing energy within cells properly which is another support in the reduction of suffering from migraine.
Ingredients: 2 cups vegetable broth 1 cup raw quinoa, rinsed 1 tablespoon coconut oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 medium zucchini, cut in half length-wise and then sliced 1 medium summer squash, cut in half length-wise and then sliced 1 package of baby bella or white mushrooms, cleaned and sliced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 3 tablespoons chopped fresh cilantro Himalayan sea salt and pepper to taste
Method: Over medium heat, bring the vegetable broth to a simmer. Slowly pour in the quinoa and let it simmer for about 15 minutes or until water is absorbed.
In a skillet, heat the coconut oil until it liquefies. Add the chopped onions and minced garlic. Sauté the onions and garlic over medium heat until translucent, stirring often.
Add the squashes and mushrooms to the onions and garlic. Sauté over medium heat until the squash are slightly tender but not mushy.
Remove from heat and add the cooked quinoa and stir in the cilantro, oregano, cumin and sea salt and pepper to taste.
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