The Power of Quinoa

The Power of Quinoa

As a health-supportive chef (and health-conscious Brooklynite), I’m always skeptical of the latest health trend, diet fad, or so-called “superfood” touted by the media. Although quinoa (pronounced keen-wah) — a food that I’d never even heard of as a kid — hit “superfood” status a few years ago, I’ve recently put this seed to the test by incorporating it into my regular diet. I’ve found that after eating quinoa for breakfast, I have sustained physical and mental energy throughout the day without craving snacks or caffeine. I feel healthier.

The Incan civilization began cultivating quinoa around the year 1200 because of its energizing effects, adaptability to the elements, and versatility in cooking. Although many use quinoa as a stand-in for grains, it is actually a vegetable seed belonging to the leafy green family, with substantial vitamins, minerals, fiber, and protein.

Nutrient rich, easy-to-digest, gluten-free, heart-healthy, and excellent for weight loss, quinoa is an easy and delicious way to get healthy.

Give it a whirl with our energizing quinoa porridge recipe. The addition of blueberries and flaxseeds boosts immunity with added fiber, calcium, potassium, zinc, and other nutrients. But I warn you—it’s addictive!

Easy Quinoa Porridge

(2 servings)

1 c water (can be replaced with almond milk, if you prefer a creamier porridge)
½ c quinoa
1T flax seeds (optional)
½ t sea salt
1 t olive oil
½ avocado, medium dice
handful of blueberries

Rinse the quinoa in a mesh sieve until water runs clear. Combine quinoa, flax seeds (if desired), water, and salt in a saucepan and bring to a boil. Lower the heat and simmer until most of the liquid is absorbed (10-12 minutes). Fluff the quinoa with a fork, and serve in bowls. Top with olive oil, avocado, and blueberries. Enjoy!

If you’d prefer to go out, our sister site offers up a list of North Slope restaurants where you can get your quinoa fix. Where’s your South Slope quinoa hot spot?

Image via Routes to Wellness


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