The reason so many people are shouting the praises of quinoa is because it is a fantastic source of protein and a slow releasing source of carbohydrates. It is also a very versatile food that can be used in salads, stir fry dishes, soups and casseroles and much more.

Quinoa is almost a “complete” food and was used by the Incas tribe by mothers while pregnant as well as when nursing infants. (It is thought to help improve the quality of milk mothers produce while feeding). Quinoa has plenty of Calcium, Fat, Iron and phosphorous and a high amount of vitamin B2.

You can very easily substitute quinoa as the side dish where you would normally serve rice. Because quinoa is more substantial than rice with a slight flavor of its own I believe it is a better option for many casseroles. It really improves the overall taste of the meal and makes it more filling. You can reduce the quantity and still feel full

Unfortunately, our modern western diet is mostly made up of acid forming foods (proteins, cereals, and sugars) rather than the alkaline range of foods (vegetables, etc). We obviously need protein but we need to balance them with alkaline foods so that we get the best nutritional benefit from them. Interestingly, stimulants like coffee, tea, alcohol and tobacco are very acidic. Even Stress and too little or too much physical activity can add to the acidic problems too.

It’s time to look at your food intake and try to move more towards alkaline foods and drinks.

One question that often crops up is about the different types of quinoa. Most people are familiar with the standard cream colored seed type of quinoa. This is still the most common form of quinoa that is sold in supermarkets here. There are, however, other varieties available as red quinoa and black quinoa.

If you are making a soup, risotto or a casserole then you do not need to prepare quinoa in this way. You can simply add it to the other ingredients and it will bulk up during the cooking process. You may need to add some more liquid because quinoa absorbs a lot of the moisture in the recipe. It will also slightly thicken the recipes which means you can reduce the amount of cornflower or other thickening agents you might be using. Your meals will feel much more satisfying and filling and you will feel fuller for longer because quinoa is a complex carbohydrate.

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