Quinoa, a “wonder-grain” has gained popularity over the years especially among people seeking weight-loss, and looking for alternatives to grains with a very high carbohydrate to protein ratio, such as rice.
Foods with very high carbohydrate to protein ratio leads to increased fat storage and high blood sugar (glucose) levels, and weight gain, especially when combined with little to no physical activity/exercise.
According to Whole Grain Council, quinoa is more wholesome and a complete protein source compared to rice and other grains. Quinoa (cooked) has 5g carbs for every 1g protein vs. white parboiled rice (cooked) which has 14.5g carbs for every 1g of protein, per serving.
Carbs per 1g of protein
The fact that some grains have lower carb/protein ratio but are incomplete protein source compared to quinoa, is also noteworthy. Quinoa contains fiber, which means it makes you feel full faster, and longer with a smaller quantity, compared to rice!
Quinoa as a whole grain, is also a great gluten-free choice for people with celiac disease, and is highly nutritious. It has been linked to helping reduce the risk of cardiovascular disease, high blood pressure, and Type 2 diabetes, among other health issues.
- 1 cup quinoa (prepackaged)
- 1 Tablespoon coconut oil
- 1 can (13.5 oz) unsweetened coconut milk
- 1.5 cups water
- 1 teaspoon sea salt
- 3 tablespoons curry powder
- 1 tablespoon turmeric (optional, I love the taste)
- 3 oz chopped red onions
- 1 teaspoon garlic powder
- 1/2 knorr bouillon cube
- 1 cup mixed chopped veggies (peas, carrots, com) fresh or frozen, your choice
- 1 diced jalapeno pepper
- Heat coconut oil in a medium saucepan on (medium heat)
- Add quinoa mixing to thoroughly coat with oil, and cook for 5 minutes, stir often.
- Cook mixed vegetables in water separately in microwave or on stove top for about 8 minutes and drain. Do not overcook, it should still be a bit crunchy.
- To the quinoa, add coconut milk, 1.5 cup of water, sea salt, curry, turmeric, onions, garlic powder, bouillon, stir, cover and bring to boil over medium heat, then reduce heat to simmer for 15 minutes.
- After 15 minutes, add in your steamed mixed vegetables and diced jalapeno pepper, mix in very gently.
- Continue cooking for 10 more minutes, or until quinoa is thoroughly cooked.
- Turn off heat, fluff coconut curry quinoa lightly and let cool about 5 minutes before serving.
Tastes great alone or can be served with fish, or meat of your choice. Try it with pan grilled salmon or baked pompano, your taste buds will thank you.