My Thoughts on Quinoa:
I LOVE it! It is as easy to cook as rice, but contains a whole lot more nutritional punch. I think everyone should not only add Quinoa to their food storage, but to their everyday diet!
|Photo Credit: Nerissa Ring|
I just started using Quinoa regularly about 2 years ago. In fact, I hadn’t even heard of it before then (should I be embarrassed to say that?). But it has become quite the staple in our home. I use it at least weekly. We love it: even my kids. I was thrilled when THRIVE Life (formerly Shelf Reliance) announced that they had added it to their line of products.
While most often used as a grain, Quinoa actually is not part of the grain family; it is a pseudocereal and is closely related to Spinach! Crazy, huh?!
Tips / Info:
|Photo Credit: T-Dubisme|
Quinoa has an extremely high protein content (50% more than brown rice), and its balanced set of essential amino acids make it a complete protein source, which is unusual among plant foods. Soy is the only other plant based food with this quality. As such, it is a great meat substitute for Vegans. It also provides fiber, calcium, phosphorus, magnesium and iron. Plus, it is gluten free and can be eaten by those with Celiac disease. Wow! Didn’t I tell you this stuff was amazing?
I most often use Quinoa as a replacement for brown rice. Brown rice doesn’t store well (5-7 year shelf life even when properly packaged), and my husband (who has spent years in Asia) doesn’t love it. He loves his white rice, which I try desperately to avoid. But we actually started eating Quinoa at his recommendation: a friend prepared it for him and he loved it. So, we got rid of all our brown rice and started using Quinoa instead.
|Photo Credit: Sweet On Veg|
I also love it in soups and stir frys. It can also be added to salads – as the main ingredient or with other greens. Or grind it to a flour and use it in gluten free baking. Or, try mixing it with some freeze dried fruit and cinnamon and cooking it up in milk instead of water as a breakfast cereal. And a fun, but less well known use: Use it as a binding agent in things like meatloaf (instead of the less healthy breadcrumbs).
It is most often prepared just like rice: just boil it. Rinse it well, then place 1 part Quinoa in 2 parts cold water. Bring to a boil and then simmer. 10-12 minutes will give you a nutty and crunchy feel / taste (great on salads or in yogurt). 18-20 minutes will make it soft and fluffy like rice (but it will not become sticky and icky like overcooked rice does). It expands to about 3 times its size when cooked. So 1 cup dry will yield about 3 cups cooked.
Each #10 can contains about 12 cups or 3.6 pounds of quinoa.
Price vs grocery store?
At just over $5 per pound, this costs about the same as it would at the grocery store, but has a much longer shelf life!
Pantry Can: About 2 1/2 cups by volume or 3/4 lb.
#10 Can: About 12 cups by volume or 3.6 lbs.
Case: Six #10 cans About 72 cups by volume or 21.5 lbs.
Save an additional 5% when you purchase it in a case
20 years unopened and 1 year opened.
Photo and recipe by Jodi and Julie at Food Storage Made Easy