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Quinoa Salad2

I love Quinoa!  It’s a great substitute for rice and easy to make.  I use the Casbah Organic brand and just follow the Stove Top Directions on the back to prepare; using a vegetable broth.  I add asparagus and or broccoli; with a side of slice tomato, cucumber and avocado (aka “pear” in Jamaica).  It’s very high in protein and fiber.  Other quinoa recipes can be found here or just “google”quinoa recipes to find more.

If you haven’t tried quinoa before, I suggest you do… enjoy!

What is Quinoa (kēnwä)? 

What is Quinoa

A goose-foot (Chenopodium quinoa) found in the Andes, where it was widely cultivated for its edible starchy seeds before the introduction.  The grainlike seed of this plant, used as food and in the production of alcoholic drinks.  Quinoa is closely related to species such as beetsspinach and tumbleweeds.


Early History – Quinoa was first domesticated by the Incas around 3000 years ago. Quinoa has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or ‘mother of all grains’, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements.’ During the Spanish conquest of South America, the Spanish colonists scorned quinoa as ‘food for Indians’, and even actively suppressed its cultivation, due to its status within indigenous religious ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead. 


Nuff Love & Blessing, NuffLOVECreations!