When I saw quinoa on the 21 day fix carb list, I had NO idea what it was and really had zero intentions of finding out. Then I started to see a bunch of recipes for quinoa and decided I’d give it a try – I also had to learn how to pronounce it! (KEEN-wah) Especially once I saw a recipe that looked like a dessert, but can be eaten any time of day! Scroll down for an awesome recipe!
Quinoa is a grain plant native to the Andes Mountains of South America. For centuries, quinoa has been one of the chief foods of Andean Indians. Most quinoa is still grown in South America, though it was introduced into the United States during the 1980’s. The quinoa grows from 3 to 6 feet (0.9 to 1.8 meters) tall. The plants grow large clusters of seeds at the tips of the stalks. The leaves of the quinoa are shaped like a goose’s foot.
Cooking quinoa can be tricky – be sure to use a big enough pot because it puffs up! It cooks in water and like rice absorbs the water as it cooks. Quinoa seeds are cooked and eaten whole like rice. They may be ground into flour and made into breads, tortillas, and pastas. The seeds also may be popped like corn or added raw to soups and hot breakfast cereals. You can even find quinoa pasta! Both the seeds and the leaves of the quinoa are rich in protein and other nutrients.
I made a quinoa berry parfait and was surprised by how much I liked it – especially since I’m not really a yogurt eater. Here are 10 quinoa recipes for weight loss to consider.
Quinoa Berry Parfait Recipe
- Greek Yogurt (I use 2% Fage)
Cook the quinoa according to the package directions. I make more than one serving and keep it in the fridge. The quinoa will keep for a week or so! Add some quinoa to the bowl, a bit of honey, some yogurt, and the repeat those layers and top with berries!