Anything under 55 is a low number, making it ideal for diabetics. Quinoa’s high fiber content guarantees gradual and smooth digestion. This slows the release of sugar into the bloodstream, preventing rapid blood sugar spikes. Quinoa is mostly water with some carbs, protein, and fat. This keeps the stomach full while consuming fewer calories. Quinoa is a wonderful vegetarian protein source. Unlike some plant proteins, quinoa is a complete protein, containing all nine necessary amino acids. Quinoa’s high fiber content and potassium and magnesium salts assist maintain normal blood pressure. All of these things help lower blood cholesterol. Quinoa is high in iron and folate.
Quinoa eating reduces the risk of cancer by 17%. Its high antioxidant level also lessens the risk of heart disease and respiratory disorders.
Quinoa is a seed eaten like a grain. Quinoa is low in calories, containing only 120 calories per 100 grams.
- Quinoa, 3/4 cup
- ½ cup and 1 cup of water
- 2 cups unsweetened whole milk
- 2 bananas that are fully ripe
- 1 tbsp honey or syrup de l’érable
- a pinch of salt
- 1/2 tsp butter
- 1/2 teaspoon extract de Vanille
- Bring the quinoa to a boil in water over high heat, then reduce the heat to low and cook for a few minutes, or until the quinoa is cooked.
- Combine the bananas and milk in a blender.
- Pour the mixture into the quinoa that is cooking.
- Cook until the mixture begins to thicken.
- Remove from heat and stir in the butter, vanilla, honey, and salt.
- Pour the mixture into the cups and place them in the refrigerator. Allow cooling before serving.
- 1/2 cup quinoa that has been boiled
- 1/4 cup red peppers, finely chopped
- 1/4 cup finely sliced yellow bell peppers
- 1 / 4 cup finely sliced cucumber
- 1/4 cup paneer cubes (optional)
- coriander leaves, finely chopped (about 2 teaspoons),
- 1 tablespoon freshly squeezed lemon juice
- Season with salt and black pepper as needed.
- 1 tablespoon extra-virgin olive oil
- For the dressing, whisk together the oil, lemon juice, salt, and pepper.
- In a large mixing basin, combine all of the ingredients.
- Mix in the dressing until fully incorporated.
Quinoa Chocolate Fudge
- 1/2 cup of quinoa
- 8 to 10 dates are available.
- the cocoa powder (about 2 teaspoons)
- 1-tablespoon of extra-virgin coconut oil
- 3 – 4 tablespoons of distilled water
- Sodium chloride (sea salt)
- Cook the quinoa for a few minutes on medium heat, stirring frequently. Allow cooling before grinding into flour.
- Blend in the dates, coconut oil, and cocoa until it forms a dough, adding water a bit at a time until it comes together.
- Spread the dough out on a prepared baking sheet.
- Sprinkle with sea salt and place in freezer.
- Cut the cake into squares and serve.
- 1 cup of cooked quinoa
- ½ cup urad dal (lentils)
- ¼ cup cooked chana dal
- season with salt to taste
- When water is needed, it will be provided.
- Soak the quinoa and dals for 3-4 hours after rinsing them.
- Using water, make a paste out of the ingredients.
- Add the salt and combine thoroughly before allowing the batter to rest overnight or for a few hours.
- Heat a frying pan and spread the dosa batter to form a circular in the pan.
- Add a drizzle of oil around it and cook for a few minutes, or until the edges are browned.
- Cook for another minute on the other side.
- Serve with chutney or sambar on the side.
Quinoa is a healthy grain and seed alternative. Using it in soups, salads, main dishes, and desserts is gluten-free, making it ideal for individuals with gluten allergies. It is a complete and nourishing crop.
Most meals may be made healthier by adding quinoa or quinoa flour while still tasting excellent. It is also healthful, self-sustaining, good for the environment, balanced, and nutritious. It keeps illnesses at bay and keeps blood sugar and salt levels optimal. It aids digestion, is full and low in calories.