Flip through the latest issue of Gulf Weekly.
Quinoa salad is now available in almost every restaurant. But do we actually know why we’re eating quinoa instead of other grains?
Quinoa is a great replacement for bulgur in tabboula salads, for example, because it is gluten-free and won’t cause all the digestive problems associated with wheat and gluten.
It’s worth mentioning that it’s also delicious and adds a nice crunch to every salad.
What most people don’t know is that quinoa is not even a grain. Although it cooks like rice, it is technically a seed and as a result is easier on our digestion than regular grains and also contains more protein.
Cooking quinoa is similar to cooking rice (although the time needed is shorter), and it also needs to be roasted for a couple of minutes on a dry pan before boiling.
Another great way of using quinoa is by sprouting it. Soak it overnight in water and then keep it damp until it grows a tiny tail (usually happens within 24 hours). It is very quick to sprout and the nutrients will multiply on this powerhouse food item – a great addition to every dish.
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