Quinoa with Mushroom and Zucchini

November 20th, 2017

What is QUINOA (keenwa)?

Considered as a complete protein, quinoa, originating from South America, are actually seeds. In 2013, the United Nations recognized quinoa nutrition as a potential factor in “eradicating hunger, malnutrition and poverty.” Being a complete protein source, it has 20 amino acids which includes the 10 essential acids that pur body doesn’t produce on its own.


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Benefits of quinoa:

1. Aids in weight loss because it has high insoluble fiber and protein content.
2. Gluten-free alternative
3. May help fight cancer because it has antioxidants.
4. It is heart healthy because it contains zero trans fat. It has 25% oleic acid (a healthy monounsaturated fat) and 8% is alpha-linolenic acid, the type of omega-3 found in plants. ALA helps reduce cholesterol and blood pressure level.
5. Supports bone health
6. Reduces diabetes because it is rich in manganese.


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Here is a simple quinoa recipe:


•5-7pcs shiitake mushrooms, sliced thinly
•1/2 med zucchini, sliced thinly
•1T light soy sauce
•a dash or two of garlic powder
•1 cup of quinoa cooked in the rice cooker

1. Wash the quinoa grains using a mesh strainer.
2. Put in the rice cooker with 2 cups of water.
3. I added a dash of garlic powder in the water. You can use seasoned broth if you like.
4. When cooked, fluff the grains.
5. Cook the sliced mushrooms in little oil.
6. Add the soy sauce and a dash of garlic powder.
7. Add the zucchini slices when the mushrooms are cooked.
8. Mix well.
9. Serve warm.


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