Quinoa Pilaf

in praise of quinoa

Quinoa is an amino acid-rich protein. This ancient grain was called by the Aztec Indians “the Gold of the Incas” because they recognised its ability to increase the stamina of their warriors.

Quinoa is high in protein, and the protein it provides is a complete protein, meaning that it includes all 9 essential amino acids.

Not only is quinoa’s amino acid profile well balanced, but it is especially enhanced with the amino acid Lysine, essential for tissue growth and repair. It also includes most other health building nutrients. A very good source of manganese, magnesium, iron, copper and phosphorous.

Because of its high source of magnesium, quinoa offers the benefit of providing good cardio-vascular health. It’s said that a serving of whole grain such as quinoa at least 6 times a week is especially good for those suffering from high cholesterol, high blood pressure or other signs of cardio vascular disease.

Quinoa Pilaf

2 cups quinoa (white or red or mixed)
1 litre of best quality water
3 heaped tablespoons sunflower seeds
3 heaped tablespoons pumpkin seeds
1-2 large handfuls of washed currants

Wash quinoa 3 times and cover with water. Bring to the boil then reduce to simmer until cooked. While the quinoa is cooking, dry roast the seeds in a frypan till golden brown. Take off heat and set aside. Meanwhile soak the currants. When the quinoa is cooked, add the seeds, and the drained currants.

Serve with curry, greens and chutney; or for breakfast with grated apple and Almond Milk.

For more great recipes buy my book alkaline-alive.

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