Fuel Your Body

Quinoa

As a dancer, you’re constantly trying to ensure your body is healthy and happy, as it’s your greatest instrument. For vegetarians and vegans, that question can be quite a challenge, as good sources of protein and iron require a bit more planning and work. How do you prepare tasty, hearty and healthy vegetarian meals?

One solution is to incorporate quinoa into your diet. So what is it about this super grain that makes it key to a healthy, nutritious lifestyle?

To begin, quinoa (pronounced “keen-wah”) provides a complete protein in a vegetarian form, as this little grain contains all nine essential amino acids. It’s also a good source for important minerals like magnesium and iron, as well as a great source of fibre. Quinoa is also a source of lysine, which is essential for tissue growth and repair. It provides riboflavin, which is necessary for proper energy production within cells. In addition to all this, quinoa is gluten-free, so anyone with a gluten intolerance or celiac disease can still digest it.

Because of all this goodness, quinoa is often called a super food!

So where does quinoa come from and why is it suddenly everywhere? Well, this ‘new’ product on the health food scene is actually an ancient grain, native to South America. When it was first planted it became known as ‘gold of the Incas’ as its native farmers valued it so highly.

Easy to cook and delicious to eat, quinoa can be made into a variety of meals. Breakfast? Just mix with fresh fruit, cinnamon and some milk, and you’ve got a warm alternative to oatmeal. Lunch or Dinner? You can make amazing quinoa salads using everything from dried apricots and nuts to mangos and black beans, and quinoa can be incorporated into pilaffs, soups, stews and more. Quinoa can also be ground up to make quinoa flour, which leads to quinoa muffins and other delicious baked goodies.

Quinoa can be purchased at healthfood and bulk stores as well as some larger supermarkets. It’s cooked much like rice or other grains, click here to read some detailed cooking directions. 

By Katharine Harris
(published September 22, 2010)