Organic India recently introduced its gluten-free quinoa.
An incredible superfood which is abundant in nutrients and antioxidants, they are a good source of fibre, protein and iron.
While quinoa comes in many different colors, with white, red, and black being the most commonly cultivated, Organic India's version is of a pale pearly shade and is the mildest and least crunchy of all varieties.
Quinoa can be dressed simply while still hot with lime or lemon juice, extra virgin olive oil and a little sea salt and black pepper, and they make for a delicious meal all in itself.
Nutty in flavour, one of the reasons quinoa is such a better alternative is that it ranks low on the glycemic index (GI) which means it won’t cause spikes in glucose levels, making it a healthy option for diabetics and those watching their sugar.
Here's how I cooked the quinoa
- Rinsed it under cold running water to remove its bitter flavour.
- Tipped into a pan and added double the amount of salted water
- Placed over a medium heat and brought to the boil
- Reduced to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed
- Here I faced a bit of an issue and microwaved it for an extra 7 mins to absorb the water and make it fluffy.
- Fluffed it up with a fork before having.
Here I must add that I did not experiment with any flavours but preferred having it just with a dash of lime and pepper.
But why should one have quinoa?
While some are a bit apprehensive to the texture it impresses in the mouth, the nutty flavoured superfood is actually quite tasty.
And what more, not only is it one of the most protein-rich foods we can eat, it has twice as much fiber as most other grains and has good quantities of iron, manganese and magnesium.
Quinoa contains lysine and is high in Riboflavin (B2). While Lysine is mainly essential for tissue growth and repair, B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
