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The Mother of all Grains


Quinoa (pronounced keen-wah) is a beautiful seed! It performs like a grain but is actually a gluten-free, pseudo-grain. Yay! It’s considered to be the mother of all foods, and has links back to the Inca Empire, and has now achieved “superfood” status in our current society!

Here are some of the reasons for adding this valuable seed to your weekly meal planning, see recipe below to get you started:

It is a complete protein, 8 grams per cup, and includes all of the essential amino acids. “Essential” simply means that we cannot produce them in our bodies and therefore they need to be included in our diets. 

Quinoa has a glycemic value of 53, which is considered low. This is very important since so many of the foods that are consumed in our Western diet are rated high on the glycemic index, and those foods contribute to Type 2 diabetes and heart disease. 

Because it is so high in protein, it can reduce your appetite significantly, and increase metabolism. The high amount of fiber increases your feeling of fullness, which promotes fewer calories overall. 

And itvery high in magnesium, potassium, zinc and iron, essential minerals for a living well life!

It is grown primarily organically which is an added bonus, and you can find it in the rice aisle at your local grocery store! This rainbow variety is my favorite and I like to prepare a large pot of it, use what I need for the meal that I’m preparing such as the Stir-fry recipe below, and then refrigerate the rest for some quick salads, coating for chicken nuggets, in vegetable soup, or a casserole! 


1/2 red onion, chopped
2 carrots, peeled and diced
2 stalks of celery, chopped
2 cloves garlic, minced
1 inch piece of ginger root, peeled and minced
1/4 cup ghee, or butter
1 cup of quinoa, prepared according to package
1 cup of frozen green peas
2 eggs, scrambled in 1 teaspoon of ghee or butter
1 tablespoon organic low-sodium soy sauce
Wonton Strips, optional 

Prepare rice according to package directions. In the meantime, sauté vegetables in 1/4 cup butter until tender and golden. Remove from pan. Set aside. Scramble eggs in 1 tablespoon butter with a pinch of salt. Remove from pan and set aside. Heat an additional tablespoon of butter in skillet, sauté rice until coated and lightly dried and browned. Add vegetables back in, peas, and eggs. Stir in soy sauce. Heat through and serve with won ton strips.