Tonight I was treated to a special dinner that I love. We weren't sure that we would do it but then the more we thought about it, the more we wanted it. Quinoa is a seed but is also "sold" as a grain. There are many uses for the "seed" but adding it to ground beef and creating this burger (pictured below) is our favorite. We used only 1 pound of ground beef and mixed it with prepared quinoa. We add some apple juice instead of white wine as the recipe calls for, and had caramelized onions and mushrooms and added a slice of low fat swiss cheese on a toasted whole wheat bun. So...60 calories for a slice of swiss cheese, 975 calories for the whole pound of the 85% lean, humanly raised no hormone or antibiotic ground beef, 223 for the cup of quinoa, 60 calories in the "Simply Apple" juice. 120 calories in the whole wheat hamburger bun. 21 calories in the mushrooms, and 15 calories for the onions. Now the glue that held the "burger" together is an egg and some oatmeal so those calories are 78 and 150 (oatmeal). Sweet Potato fries were 122 calories. Now lets total this up: 190 for the burger and mushrooms and onions and 120 in the bun and 60 in the cheese for a total of ***370 calories for a half pound burger. Let's compare: 1110 calories for the same size burger at one restaurant without toppings! This means that my over satisfying meal was fully served to me for a total of 492 calories. And it took me over half an hour to eat it. It was FILLING and I really could have eaten it in two meals. So while I am exploring the veggie thing and the grain thing to see if it helps with my health issues, (inflamation in my injured knees and joints) I thought I would tease that it doesn't have to be horrible and bland food. This was as good as it gets and I should know because I have an executive chef as a father and a southern cook as a mother. I KNOW GOOD FOOD. So get out your shopping lists and add some quinoa to it. And...sweet potato fries! (which I still drizzled with ketchup and they tasted fabulous!)
Below is a quote from one reliable source.
"Somehow, a superfood that only health advocates like me have known about for years is now common fare for a wave of twentysomethings eating at trendy coffee shops and delis.
Although there is no accounting for taste or trends, quinoa does have some powerful health benefits. It tastes great, it is high protein, and it is part of another major food trend of today: gluten free eating.
Although referred to as a grain, quinoa is actually a seed from a vegetable related to Swiss chard, spinach and beets. Quinoa is pronounced "keen-wah," not "kwin-oh-ah." Learn its benefits, ancient history, preparation tips and cautions.
7 Health Benefits of Quinoa
1. High in protein -- its protein balance is similar to milk and has more protein compared to rice, millet or wheat.
2. A good source of riboflavin -- riboflavin helps reduce the frequency attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
3. The saponins from quinoa are used to promote healing of skin injuries in South America, making it a good antiseptic.
4. It's alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.
5. It only has 172 calories per ¼ cup dry quinoa. (***This equates to 223 calories per cooked cup)
6. Since it is not related to wheat or grain, it's gluten-free. Millions are discovering they feel better and lose weight when they reduce gluten grains or at least wheat products.
7. It is a complex carbohydrate with low glycemic index. This is again good for weight management. I use it in a number of my health Boot Camps.
Quinoa History
The Inca referred to quinoa as the "mother seed," and considered it to be sacred. They grew quinoa in South America in the high altitude of the Andes. It was also their staple food for 5,000 years.
The Spanish conquistadors, not knowing its value, almost wiped out quinoa by making it illegal for Native Indians to grow. In the 1980s, two Americans rediscovered quinoa and started growing it in Colorado.
Quinoa Caution
Quinoa is coated with toxic chemical called saponin. It is therefore important to rinse quinoa thoroughly. And moderation is key -- even with healthy superfoods -- so it shouldn't be eaten every day. A few times a week is enough. Although quinoa is not a commonly allergenic food and does not contain lots of purines, it does contain oxalates. This puts quinoa on the caution list for an oxalate-restricted diet.
Interesting Facts:
- In South America they use the saponin removed from the quinoa as detergent for washing clothes.
- The sticky, bitter, soapy film of saponins also keeps birds from eating the quinoa seeds off of the bushes. Scientists decided to create quinoa that didn't have saponins, and guess what? The birds ate it all.
- More than 200,000 pounds are grown each year in the US Rocky Mountains.
- Quinoa is the sweetest tasting when grown above 12,500 feet.
Tips for Eating and Cooking Quinoa:
- Always rinse quinoa. Place quinoa in a strainer, run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them. Rubbing the seeds while rinsing with water takes away even more bitterness.
- You may add quinoa to your salad or make quinoa porridge. Also quinoa pudding is a great substitute for brown rice while quinoa flour is a great substitute for your gluten free baking.
- Quinoa can even be popped like popcorn, a treat popular with Peruvian children.
- It is best to store quinoa in an airtight container; stored in the refrigerator, it will keep for three to six months."
