Tiny seed has loads of health benefits

Cheesy Broccoli Quinoa 500 4620

It’s talked about constantly in health magazines. It’s scattered all over Pinterest, and it seems to be the new food that has health professionals talking. It’s amazing that such a tiny seed can be packed with so many health benefits.

Quinoa, a seed that comes from a green plant called Chenopodium finds its origin in the Andes Regions of South America.  The ancient Incas cultivated it many years ago, and it was even considered “the gold of the Incas,” but it has just gained popularity recently in the United States, especially among health gurus.

Not only is quinoa low in calories, low in fat, and high in protein, but it can also be cooked in a shorter time period than it takes to cook rice.

But the benefits don’t stop there.  This unique seed can be cooked in about 10 minutes, and it provides all nine essential amino acids. It’s also gluten-free, cholesterol-free, and kosher, making it a delicious option for Passover.

Quinoa is also typically organic and most regular grocery stores sell it in the organic foods section. You may also be wondering how to pronounce this unusual food so that you can ask your local grocer where to find it.  It is pronounced keen-wah, and it has a consistency similar to rice or barley.

If these reasons aren’t enough for you to give it a try, you may want to try quinoa cheerily for cooking purposes.  For those of you that like to cook and experiment with different, healthful foods, I have provided a delicious recipe using quinoa.  I have personally tried it and found it to be wholesome and tasty!

  Cheesy Broccoli Cheddar Quinoa (Serves 4)

From Closet Cooking


▪   1 cup quinoa, well rinsed

▪   1 1/2 cups chicken broth, vegetable broth or water (we used chicken broth)

▪   2 cups broccoli, chopped

▪   1 cup sharp cheddar, shredded (we used regular sharp cheddar but you could use reduced fat cheese to lighten this dish up if desired)

▪   salt and pepper to taste


▪   Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender, about 13-17 minutes.

Mix in the cheese, let it melt and season with salt and pepper.

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