Quinoa: What the miracle grain can do!

Quinoa, the grain of the Inca, not only contains plenty of protein, antioxidants and many other high-quality nutrients. It is gluten-free and therefore suitable for anyone looking for a filling alternative to bread, pasta and Co.

What is quinoa?

Quinoa is a South American grain that was one of the staple foods of the Incas 6000 years ago. The Incas themselves refer to quinoa as the "mother crop," as it is a real superfood. It is gluten-free, high in protein, provides iron and calcium, is alkaline, easy to prepare and lasts for a long time.

How is quinoa made?

Quinoa seeds must be thoroughly rinsed in a sieve before consumption. Then the grains are placed in a pot with twice to 2.5 times the amount of boiling water and boiled vigorously. Then return to medium and simmer for 15-20 minutes.

How does quinoa taste?

Properly prepared, the grain has a slightly nutty taste. Depending on the recipe, you can enjoy the pure taste or process quinoa.

Quinoa for migraine

According to studies by the British Newcastle University, migraine attacks are often triggered by a tryptophan deficiency. Triyptophan is an essential amino acid that is supplied to the body through food. Quinoa contains more tryptophan than other grains. In addition, quinoa provides sufficient magnesium, manganese, zinc, B and C vitamins and omega-3 fatty acids. This combination of nutrients is needed by the body for tryptophan synthesis, which produces the hormones serotonin and melatonin. They regulate numerous processes in the human organism, for example pain perception. Thus, the regular consumption of quinoa can not only minimize the frequency of pain attacks, but also positively affect the perception of pain.

Quinoa for losing weight

Yes, there are them, the bad and the good carbohydrates. Every sweet tooth knows that ordinary chocolate bars or baked goods only make you happy and satisfied for a short time. Quinoa, unlike wheat flour or sweets, contains complex carbohydrates. These are characterized by the fact that they must first be split during the digestive process. The energy is not just "simulated" to the body, but actually delivered, because the glucose that arises during the splitting, although slow, but very well absorbed and utilized by the body. This gives strength and leaves a long feeling of satiety, food cravings go out.

Quinoa as a meat substitute

Especially for vegans, a balanced diet with various sources of protein sources is very important. Who integrates quinoa in the diet and sometimes combined with other protein suppliers, is well protected from protein undersupply. If it's a vegetarian or vegan alternative to minced meat, then quinoa is perfect. The grains are perfect for making bolognese or meat fillings.