The Incas called quinoa (pronounced KEEN-wah) the “mother grain” because it is so nutritionally rich. It contains all 8 essential amino acids, vitmain B2, B3, iron, calcium, magnesium, and fibre. It is also a good source of vitamin E and zinc, necessary for a healthy thymus gland which is important for immune cell production.
Quinoa Pilaf
3 3/4 cups water
3/4 lb quinoa
2/3 cup olive oil
1 tb okra, sliced finely
3 Tbsp tomato paste
1 onion, chopped
2 cloves garlic, crushed
2 tsp cumin seeds
1 tsp black pepper
1/2 cup cilantro, chopped
Boil water in saucepan. Add quinoa, bring to boil again and simmer for 15 minutes. Drain. Heat oil in a wok, add okra and stirfry for 3 minutes. Add the other ingredients except cilantro and quinoa and stirfry for 5 minutes. Lower heat and cook for 10 more minutes. Mix in quinoa and cilantro. Serves 4.
From “The Top 100 Immunity Boosters” by Charlotte Haigh
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