Wednesday, April 10, 2013

The Quintessential Quirky Quinoa

*I Cook Barefooted!*

The Quinoa Alphabet

The saponins in quinoa are used as an antiseptic in South America.

Quinoa is an ancient grain-like seed with many health benefits, 
making it a "superfood".

Quinoa is a complex carbohydrate with a low glycemic index, 
so it won't spike your blood sugar. 
Quinoa is a delicious whole grain alternative! Try it... You'll love it!

Quinoa leaves are edible, tasting something like Chard.

Quinoa has a funny pronunciation: 'keen-wah'. 
Go ahead... Impress and annoy your friends!

Quinoa is gluten-free!

Today quinoa can be found both IN and OUT of the healthfood aisle!

the letter I:
Quinoa is Intriguing, Inspiring, and Idyllic.

Quinoa looks pretty on your counter top in a glass jar.

the letter K:
The 'Q' sounds like a 'K'... kay?

Quinoa is the whitest and the sweetest tasting when grown above 12,500 feet.  
Grown at lower elevations, it is more bittersweet in taste.

More than 200,000 pounds are grown each year in the Rocky Mountains.

Quionoa is HIGHLY nutritious,
and has more protein than rice, millet or wheat!

Only 172 calories:
  ...per 1/4 cup dry  quinoa!
That's 24 calories from protein 
only 12 from sugars, 
and the rest are complex carbohydrates, fiber and healthy fats.

Quinoa is a real powerfood!

...of course!

Riboflavin has been shown to help reduce the frequency of migraines,
and is critical to the breakdown of carbs, fats and proteins into energy.

Quinoa, though highly nutritious, is coated with saponin, which is toxic when injested.
Bob's (Organic) Red Mill Quinoa is the brand I trust.
Their product has been 
"thoroughly rinsed and air dried to remove the naturally occurring bitter saponins".

What are you waiting for?
Trust me... it's good.

Good news travels fast!  What's a few centuries?
The Incans knew to eat the quinoa seeds for more stamina and a quicker recovery time.
Today, quinoa is sold in most grocery stores.

Quinoa comes in light yellow, red or black variety.
The taste is said to be a subtle difference between them.
The darker the seed, the earthier the taste.

What else can I say?

Oh yes! 
I said, Xanadu.

...5,000 to be exact. 
That's how many years those Incans in South America
grew quinoa up in the high altitude of the Andes.

I don't know...
Don't be the walking dead.
Eat Quinoa!

Scarlett's 'Keen-wah' Delish

3 uncooked chicken breasts, cut into small strips
3 cups of mixed vegetables (I used Birdseye Normandy Blend)
1 Tbsp. Olive Oil
2Tbsp. Coconut Oil
2 tsp. Garlic Salt
2 tsp. Table Salt
1 cup of uncooked Quinoa
2 oz. Grated Parmesan Cheese
2 tsp. Mrs. Dash Original Seasoning Blend

Stir-fry your veggies in the coconut oil, 1 tsp. table salt
 and the Mrs. Dash to desired tenderness.
Cut thawed chicken into small strips and stir-fry in the olive oil and garlic salt till no longer pink.
Prepare the Quinoa according to package directions.
(I use Bob's Red Mill Organic Quinoa... pre-rinsed.)
After it's cooked, add parmesan and 1 tsp. table salt to the quinoa.
 Combine veggies, chicken, and quinoa.


You want reviews?
    How 'bout, 
  "Keen-wah, Baby!

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What's on your table?

“Do not be too timid and squeamish about your actions.
All life is an experiment.”
~ Ralph Waldo Emerson

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  1. I love quinoa, but my family doesn't. Maybe I just need to find the right recipe. I'll have to give yours a try. Thanks.

  2. Oh boy! What's not to love?! It's just so perfect.

    I have another recipe I haven't posted yet. Quinoa and Kale Patties. They are delicious! Especially lightly dipped in Caesar dressing!

  3. OH PLEASE! post the quinoa and kale patty recipe!!!

    It's so funny, I had just had tomato, basil and quinoa soup when you posted this!

    1. That sounds yummo! Quinoa and Kale recipe coming Wednesday! Stay tuned...