3 reasons why you should not eat brown rice!
Americans are having a love affair with ancient grains. Corn is still king in the Heartland. And despite the gluten-free craze, wheat is arguably one of the fundamental grains that enabled civilization itself to flourish, so no one is writing it off just yet. But across the land, relative newcomers like quinoa and amaranth are generating new interest among consumers. Some of this renaissance in ancient grains is due to consumers turning away from gluten-containing wheat and wheat products, out of concerns over gluten intolerance. But some of it is also being driven by the general desire to discover a better, more healthful way to eat.
That’s all to the good, because although obscure, many of these rising-star grains are nutritional powerhouses that deserve our interest, if not devotion. Let’s start with the most obvious newcomer: Quinoa.
Quinoa is technically not a grain, but it cooks, tastes, and behaves like one, so let’s not quibble. This “pseudocereal” is packed with minerals, protein, fiber, folate and healthy fats. As such, quinoa is a nearly perfect food. Native to the mountains of the Andes, where it’s still harvested as a staple of indigenous people’s diets, quinoa is a versatile and pleasant substitute for rice or other grains in just about any dish that may call for brown rice. It has a mild, nutty flavor that works will with other flavors in savory or sweet dishes alike. Unless otherwise indicated, be sure to rinse quinoa thoroughly before cooking, to remove naturally bitter saponins from the outside of the seeds.
Amaranth is another grain, similar to quinoa. Amaranth has been cultivated for thousands of years by natives of Mesoamerica, from the lands we now call Mexico all the way to northern Costa Rica. According to some researchers, it may have accounted for up to 80% of the daily caloric intake of ancient Aztecs. That’s a lot of faith in one very small grain. And that faith was evidently well placed. Amaranth can be ground into flour or served much like any other “grain” one might cook like rice. Amaranth is an excellent source of protein, as it contains about 30% more per weight than other grains, such as rice or rye.
Top 3 reasons why you should replace brown rice with quinoa:
1) Quinoa is non-GMO, Gluten Free and usually grown organically. Even though not technically a grain, it still counts as a “whole grain” food.
2) Quinoa is much higher in fiber than most grains, with one source finding 17-27 grams of fiber per cup of uncooked Quinoa
3) Quinoa is high in fiber, protein and has a low glycemic index. These properties have all been linked to weight loss and improved health.
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"Mother Grain Quinoa A Complete Protein". Oardc.osu.edu. Retrieved July 23, 2015 from: http://oardc.osu.edu/6060/Chow-Line-Mother-grain-quinoa-a-complete-protein-%28for-10/5/08%29.htm