Quinoa (KEEN-WA) is one cool seed. Known as the “mother grain,” not only is it a complete protein (who needs meat?) but it is also a good source of B vitamins, manganese, magnesium, iron, copper and phosphorus. I always recommend it to my clients who suffer from migraines and it really helps!
Quinoa is so nutritious that Incan armies existed on it for many days while marching. They used to mix it with fat to make “war balls.” And we all know how important it is for an army to have war balls.
Here is a recipe for Coconut-Infused Quinoa from a MUST-read book called GRUB by Anna Lappe and Bryant Terry. Check out their site www.eatgrub.org
Remember to rinse quinoa before cooking to remove the saponin (a bitter coating used to prevent birds from eating its seeds).
Coconut-Infused Quinoa
1 cup coconut milk, fresh or canned
Coarse sea salt
1 cup quinoa
2 tablespoons dried unsweetened coconut
Combine the coconut milk with 1 cup of water and ½ teaspoon salt in a medium saucepan over high heat and bring to a boil. Add the quinoa and dried coconut, bring to a boil, then reduce the heat, cover the pot, and simmer for 20 minutes. Remove from the heat and steam with lid on for 5 minutes, then lightly fluff with a fork.
MMMunch 