While giving a look around the internet for some healthy starch choices, I happened upon the website for the Whole Grains Council. Man, there’s a council for everything.  Anyway. The folks over at WGC have come up with the “grain of the month” and for March it’s quinoa.  Clap clap clap.  Congratulations to the mother of all grains! (That’s what the ancient Incas called it.)

I also learned that 1/2  a pound of quinoa seeds is enough to plant a whole acre which can yield 1200-2000 pounds of new seed. The United Nations calls it the super-crop because it’s drought resistant and can grow in poor soils.  AND the seeds have a bitter flavor coating which acts as a natural pesticide. Nice!

Nutrition wise, it’s my grain of choice.  High in potassium, fiber and gluten-free, it can be served as a side, an addition to soups, stews and salads, and its flour can be used to make many a baked good!

Not sold yet? Studies have suggested that quinoa is useful in preventing and managing Type 2 diabetes. Most likely because it serves as a healthy alternative to starches with a high glycemic index. But also because it has high levels of quercetin, an anti-oxidant that also acts as an anti-inflammatory and an anti-histamine. Studies are examining quercetin’s ability to prevent cancer.

To learn more about this “mother grain” visit the Grain of the Month page on The Whole Grain Council’s website.

They’ve got some good recipes there too. It’s super easy to cook and only takes 15 minutes! I use my rice-cooker. 1 part quinoa, 2 parts water is all you need. One cup of uncooked seeds yields 4 servings. Just make sure you rinse the seeds a couple of times before cooking. Remember that bitter coating I mentioned? You want to avoid bringing that flavor to your food.

Enjoy and be healthy!

The All-Star and I need nourishment after our Valentine’s Day trauma, so I put my concocting hat on and made a soup. No recipe needed, a Laura original. Always a favorite around here, expect when they’re not so good. We all make a not-so-good dish now and again. It’s all part of learning to cook.

Luckily, this meal was not gross. It was very delicious.

Spinach Soup with Broccoli and Quinoa

Ingredients

• 1 large bunch of fresh spinach, rinsed, steams removed and chopped
• 1 large head of broccoli, cut into small flourets
• 1 yam, peeled and cubed
• 1 medium sized onion, chopped
• 4 garlic cloves, minced
• 4 cups organic chicken or vegetable broth
• 2 cups water
• 16 oz creamy portobello mushroom soup
• 1 cup quinoa
• 2 tbsp canola oil
• 1 tsp thyme
• 2 cups cooked and shredded chicken (optional)
• salt and pepper to taste

Instructions

• In a large sauce pan heat oil over medium heat.  Add onions and garlic and cook until translucent.  Mix in broccoli, yam and quinoa.
• Pour in broth and water and bring to a boil.  Add salt and pepper, set temperature to low and simmer until vegetables are soft, about 30 minutes.
• Stir in mushroom soup, thyme and more salt and pepper to taste. Add spinach and chicken and cook until spinach is wilted, about 5 more minutes.  Serve and enjoy!

Feel free to use whatever herbs and spices you like. I’m a fan of thyme. The All-Star said it gave the meal a minty flavor. Sounds good to me.