Red Quinoa has been known for ages to provide essential nutrients without having to sacrifice delicious everyday eating.
Incorporating quinoa in your daily diet is not only good for your digestive health but for your cardiovascular health as well.
Types of Red Quinoa
When looking for Red Quinoa in your grocery store or local health food shop, there are mainly two types that you will find- Organic Red Quinoa and Inca Red Quinoa.
We always hear the word “Organic” nowadays but what does it really mean? To make it simple, organic food is produced by farmers who avoid the use of bio-persistent, non-selective chemical pesticides, fungicides and fertilizers. In other words, these farmers try their very best to keep things as natural as possible which means they use all-natural pesticides and fertilizers. Numerous farmers and groups believe in the use of renewable resources and the preservation of soil and water to help enhance environmental quality for the generations to come.
The Inca Red Quinoa does not really differ from its organic counterpart in taste or appearance. It also contains almost the same amount of nutrients and amino acids. The way they are produced and cultivated is the main disparity so to speak. They are about the same price. A lot of people prefer the organic version though.
Red Quinoa Nutrition Facts
One notable thing about Red Quinoa is its high quality protein content. For vegetarians, this is indeed a great source of protein. If you get tired of beans and soy products, quinoa is definitely heaven-sent! Did you know that its protein percentage is about 12 to 18 percent? No wonder it is regarded as one of the superfoods. It has high amounts of essential amino acids, iron, magnesium, manganese, phosphorous and other minerals. Now that’s a mouthful! Quinoa is a commonly used cereal base for people who are allergic to gluten.
For weight watchers, I’m pretty sure you are concerned about the calories found in Red Quinoa. Well it really depends on how you prepare and serve it. Of course you are not just going to put fatty beef strips to go along with it or dump a gallop of butter to your quinoa bowl for breakfast. The calorie content in dry, uncooked red quinoa is anywhere between 159 and 164 calories per serving. That’s just amazing to me! You get to satisfy yourself (I hate starving when I am on a diet!) plus you get all the nutrients and health benefits that the “Gold of the Incas” has to offer.
Red quinoa doesn’t really taste different from white or regular quinoa except that it tastes a bit earthier. When cooked, dark red quinoa turns to medium brown in color. There are plenty of recipes that you can find online and no they are not only intended for breakfast. This superfood is so versatile that you can serve it for lunch and supper as well. Make some salads or mix it with meat or greens, the possibility is endless. It’s totally up to you!
Red Quinoa Recipes
Here are some simple Red Quinoa Recipes:
Curried Quinoa Salad with Fresh Mango
1 1/2 cups chicken stock
3/4 cup red quinoa
1 1/2 teaspoons curry powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 mango – peeled, seeded and diced
3 green onions, chopped
Bring chicken stock, red quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Adjust the heat to medium-low and then cover and simmer until the quinoa is tender. This will take about 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow it to cool. Stir in the fresh mango and green onions. You can serve this salad cold or at room temperature.
Easy Quinoa Pilaf
2 Tbsp. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup finely-diced carrots
1 medium red pepper, chopped
2 cups red quinoa, rinsed thoroughly through a fine sieve
4 cups vegetable broth
1 cup frozen peas, thawed
Salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent for about 3 minutes. Add garlic, carrots and red pepper, cooking until tender, about 5 minutes. Add red quinoa and broth. Bring to a boil over high heat. Reduce heat to medium-low once it starts boiling. Simmer (covered) for 20 minutes or until water is absorbed. Stir in frozen peas and add salt and pepper according to taste.
