Why is it that so many foods that have been around for ages are now being touted as new superfoods and are being consumed ‘en masse?’ Are we getting smarter? Are we finally beginning to see the light and realize that all the processed and junk foods introduced by our modern food production standards is just not working anymore? Unfortunately, as a nation, we are sicker than ever! Much of this is due to environmental factors: The food we eat, the water we drink and the air we breathe. But looking at the bright side of things, it really is time for a change and thankfully, we are in the midst of it!  There’s a huge resurgence towards consuming whole foods in their most unadulterated and unprocessed form. The sheer abundance of nutrients they provide is so outstanding, why not eat foods that also act as medicine and provide our bodies with all they nutrients they need? In addition to getting smarter, we are also getting creative and thinking up interesting new ways to prepare these gems.  Experimenting with whole foods and creating tasty recipes allows us to enlarge our repertory of breakfast, lunch and dinner options, this way we never get bored.

Quinoa, a close cousin of Amaranth is a gluten free grain. Well botanically speaking, although quinoa is commonly considered a grain, it’s actually a relative of our favorite leafy green vegetables: spinach and Swiss chard. Once considered “the gold of the Incas” and the “mother grain,” Quinoa was one of the ancient staple foods enjoyed by the Inca people. Historically grown in the South American Andes, Quinoa is a super resilient plant that thrives in cold and high altitudes.

Lets take a look at the outstanding characteristics Quinoa boasts and learn how to make this quick, fantastic quinoa dish! According to Traditional Chinese Medicine, Quinoa is warming and grounding in its thermal nature: this means that one who is flighty or weak can benefit from consuming quinoa porridge in a state of convalescence, for instance. Quinoa fortifies the entire body and is especially tonifying and strengthening on the kidney yang energy and the function of the heart. Fascinatingly, traditional philosophies analyze whole foods in accordance with the health benefits they instill on the organs of the human body and on the body as a whole.

Compared to all other grains quinoa has the highest amino acid profile and protein content which makes it an ideal food for vegans and vegetarians concerned about consuming sufficient amounts of protein.  Contrary to popular belief that calcium is only obtained from dairy products, Quinoa even contains more calcium than milk and is higher in fat content than any other grain. Good fat that is, the fat your body needs in order to thrive. Rich in magnesium, manganese and copper, Quinoa offers incredible Antioxidant Protection as these minerals serve as co-factors for the enzyme Super Oxide Dismutase, SOD. SOD helps to protect our precious cellular mitochondria from the oxidative damage naturally created during energy production. Thus our cells become guarded from injury by pesky free radicals.

If you’re craving carbs, make Quinoa your first choice as it is a complex carbohydrate which will help stabilize blood sugar imbalances over the long term. Quinoa provides a great source of Iron, phosphorus B vitamins and vitamin E. So don’t be shy! Try Quinoa flakes for breakfast, grind it into a gluten free flour to be used in muffin, cake or bread baking. Try out our nutritious “Kidney Nourishing Mediterranean Tabouli” as a side dish or main squeeze – what a beautiful fresh summer recipe this is! Also fantastic consumed all year round. Cheers to healthy cooking!

Kidney Nourishing Tabouli
•    1 cup quinoa
•    1 fennel bulb
•    1 Freshly juiced lemon and 1 teaspoon of finely grated lemon rind
•    3 Tbsp olive oil
•    3 green onions, chopped
•    1/2 cup fresh parsley leaves, minced
•    ¼ cup fresh mint leaves, minced
•    Handful of halved cherry tomatoes
•    Sea salt to taste
•    A sprinkle of toasted pine nuts for an outstanding final garnish

Wash the quinoa thoroughly until water runs clear to remove all the soapy saponins that coat quinoa seeds. Place in a small pot with 1 1/2 cups water. Bring to a boil, cover, and simmer over medium heat for 10 to 15 minutes until all water is absorbed. Transfer to a large bowl and fluff with a fork. Let it cool.

Slice fennel bulb as thinly as possible. Chop green onions, mint and parsley. When the quinoa is cooled, stir in the fennel, parsley, tomatoes, lemon juice rind, and olive oil. Season with salt and top with toasted pine nuts. Enjoy with a smile!

What’s your favorite, interesting summer salad recipe?