Why Quinoa Was Gold Of The Incas
1. The most protein-rich foods we can eat
It is a complete protein containing all nine essential amino acids.
2. It contains almost twice as much fiber as most other grains.
Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.
3. Quinoa contains Iron and Lysine
Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.Lysine is mainly essential for tissue growth and repair.
4.Quinoa is rich in magnesium
Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
5. Quinoa is high in Riboflavin (B2)
B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
6. Quinoa has a high content of manganese
Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.
Kale, Quinoa And Avocado Salad
Preparation time:40 min Servings:4 Calories :342
- 2/3 cup quinoa
- 1 1/3 cups water
- 1 bunch kale, torn into bite-sized pieces
- 1/2 avocado – peeled, pitted, and diced
- 1/2 cup chopped cucumber
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan
- Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate.
- Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing
- Pour over the salad
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