Natural-healthcare practitioner Majid Ali shows how to bake with quinoa, a grain that is high in protein and low in gluten. It can be substituted for rice, pasta and couscous.
What is it?
- A South American grain, quinoa does not raise insulin the way other grains do because of its low gluten content. Its extra protein is high quality and does not need complimentary foods such as beans or nuts to provide the necessary amino acids.
- Quinoa has a 16.5 percent protein content, compared with wheat, which has 14 percent, and rice with 7.5 percent.
- Quinoa is cooked like rice--two parts water to one part quinoa. Bring to a boil and simmer for about 15 minutes. Dress with olive oil and salt to taste.
- To use quinoa flour for bread, substitute 1/2 cup quinoa for wheat flour per loaf.
Quinoa Pudding
Ingredients:
2 cups cooked quinoa
2 cups apple juice
1/2 cup chopped walnuts
1 cup raisins
1 tsp. cinnamon
2 tsp. lemon juice
1 tsp. lemon zest
salt to taste
1-1/2 tsp. vanilla extract
2 tsp. arrowroot
Preparation:
Combine ingredients in a saucepan and stir over medium heat until thickened. Top with whipped cream and fresh fruit, if desired.
Guests Majid Ali
Natural Healthcare Practitioner
1544 6th St., Suite 104
Santa Monica, CA 90401
Phone: 310-260-2757
E-mail:
drvudulac@yahoo.com
Website:
www.myherbguy.com
Also in this Episode
