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Quinoa is a VEGETABLE PROTEIN and LOOKS LIKE a grain but is actually a seed. You can cook quinoa or sprout it. Right now I eat my quinoa cooked because my body digests it better . But to keep it raw, you can and should sprout it. Bottom line… listen to what your body responds best to.
Quinoa is considered a “complete source of protein” because it includes all nine essential amino acids, and gets bonus points for being low in fat and carbs. Not only that but gluten free, rich in fiber and starch, which makes it ideal for aiding digestion. In fact, quinoa has twice as much fiber as oatmeal! When preparing quinoa, rinse, rinse and rinse it some more before cooking or sprouting… even if the bag that it came in says that it has been pre-rinsed. It has a natural covering called saponin (a bitter resin that keeps birds away), and if not properly rinsed, it will keep you away too! I have trusted bags of quinoa before that claimed that it has been rinsed already. It took only one time of preparing it straight out of the bag to experience my first taste of this saponin… needless to say, the whole recipe had to go straight into compost! Now, I always rinse, just to make sure.
Now, to really amp up this recipe, I am adding in some chia seeds! Take everything that I just shared about quinoa and add in chia seeds which are an excellent source of fiber at 10 grams per ounce (about 2 tablespoons). They also contain protein and minerals including as iron, calcium, magnesium and zinc.
This dish can be served cold, at room temp or warmed in the dehydrator. All three ways are actually amazing. One thing that always tickles me is when I managed to bring two flavors together that I would never expect to pair well. Apricot and cumin! This coming from a gal who use to shake in her socks when she opened the spice drawer. hehe