While following The Sonoma Diet, you'll most likely be exposed to new and wonderful foods you may have never before thought of trying. One of the more unsual foods we recommend often is hearty and delicious quinoa.
Although quinoa looks like a grain, it's actually the seed of a green leafy plant. It's packed with protein, making it a filling substitute for rice or couscous. Its abundance of amino acids, combined with its generous amounts of iron, potassium, and B vitamins, makes it an excellent choice for vegetarians.
Quinoa has a delicate, nutty flavor, and because the shell of the grain separates from the creamy center during cooking, it provides a smooth and crunchy texture. Quinoa cooks up in about 15 minutes and can be prepared on the stovetop, in the microwave, or in a rice cooker. Be sure to combine two parts water or low-sodium broth with every one part quinoa, and to boost flavor, add your favorite veggies to the water or broth as well.
For a sweet and savory treat, try adding chopped mango and scallion to the quinoa once it's cooked. Or try our Southwestern Grain Medley.
Sonoma Diet
presents: Dr. Guttersen's Tip of the Day
More Volume, Better Value
At first glance, quinoa appears to be more expensive than most other rice and grains in the grocery store. Once cooked, however, it fluffs up to 3 to 4 times its dry volume. One cup of dry quinoa makes 4 servings, so a little goes a long way.
More About Quinoa
Toasted Quinoa Pilaf
Quinoa: a "supergrain" with as much quality protein as milk!
Quinoa Cooking Tip
Dr. Guttersen's Tip of the Day
Next to Zero Carbs
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plate
Skip refined carbs
Even small children benefit from -- and can become accustomed to -- nutrient-dense whole grains. Start transitioning your family to whole-wheat pasta, brown rice, and less-common grains like quinoa and bulgur
