Quinoa is an herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia, and Chile. It was domesticated 3000-4000 years ago for human consumption in the Lake Titic basin of peru and Bolivia. After cooking, Quinoa is 72% water, 21% carbohydrate, 4% protein and 2% fat. Quinoa is also rich in magnesium, iron, B-vitamins, calcium, potassium, phosphorus, vitamin E, and various antioxidants.
Health benefits of Quinoa
- Low in cholesterol
- It is rich in Fiber
- Gluten free
- Prevents cardio vascular disease
- Protects the liver
- Improves digestion
For this week’s foodie Friday, we will be sharing the recipe for making sea food Quiona.
Ingredients
- 1 ½ cups raw Quiona
- 1 pound raw shrimp
- 2 tbs olive oil
- 3 cups broth of choice
- 1 clove freshly diced garlic
- ½ green pepper finely chopped
- ½ red pepper finely chopped
- ½ yellow pepper finely chopped
- ½ onion finely chopped
- Salt and magi to taste
Procedure
- Rinse Quinoa then pour into a pot
- Pour in broth and cook for 8-12 minutes
- Pour into a sieve and set aside
- In a clean non stick pan, add olive oil and heat for 30 seconds
- Pour in onions and garlic and allow to sauté for a minute
- Add shrimp and allow to cook for 2-3 minutes (stair continuously)
- Pour in onions, and peppers
- Add salt and magi to taste
- Add Quinoa and stair in, then allow to cook for another 3-5 minutes
- Serve while hot.
