Quinoa (pronounced keen-wa) used to be relegated to the shelves of health food stores. No more. The nutty tasting super food is going mainstream, and with good reason. Quinoa is one of the healthiest foods on the planet!
The original superfood?
A crop dating back to ancient time, the Incas believed quinoa to be sacred. Most folks think of Quinoa as a grain and in fact. it is often referred to as “The Mother Grain.” In reality, it is a seed, although in cooking it is typically prepared and served in the same manner as grains.
High in protein, quinoa is one of the few plant foods that contain all nine essential amino acids, making it a viable meat alternative.
Quinoa is also gluten-free, high in antioxidants that fight the ravages of aging, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, and vitamin E. Quinoa’s fiber content is about twice as high as most other grains.
You can find quinoa in red, black and white varieties, with the latter being most common. All varieties are easy to prepare.
- Bring 2 cups of water to a boil, add 1 cup quinoa and a dash of salt.
- Lower heat and simmer for 10 to 15 minutes or until the water is absorbed.
- Stir cooked quinoa into soups, salads, cereals, smoothies, and other dishes to add a nutritional boost, mild nutty flavor, and chewy texture.
How to infuse quinoa
When it comes to medicating quinoa dishes, cannabis oil, usually olive oil, will most often be your infusion method of choice, as quinoa’s texture allows it absorb the oil.
For example, try mixing some quinoa in with the vegetables next time you make a bean or grain based salad. Toss with our Budsamic Vinaigrette dressing or medicated Italian Vinaigrette and you have a quick healthy salad that packs enough nutrition to serve as a main course.
Quick Quinoa Buddha Bowl
This is the perfect low-maintenance recipe for busy weeknights, quick lunches, or even for a fridge cleanout meal.
Check the recipe out here.
Sesame Mushroom Bourguignon
With French roots and an Asian fusion, this hearty stew won’t leave you missing the beef. Meaty mushrooms, caramelized onions, a decadent red wine sauce and umami-filled cannabis olive oil meld together in this sesame mushroom bourguignon, making it the perfect entree for entertaining a crowd of omnivores and veggie-lovers alike!
Check the recipe out here.
Mango and Almond Quinoa Salad
This healthy vegan salad packs well for picnics or brown bag lunches. It has tons of flavors and textures going on and is packed with super food nutrition.
Yield: 4 Cups
- 1 cup quinoa
- 1 cup sliced almonds
- 1/8 cup cannabis infused oil
- 1/8 cup olive oil
- 1 cup diced mango
- 3/4 cup diced red bell pepper
- 1/2 cup thinly sliced green onions (white and green parts)
- 1/3 cup finely chopped cilantro
- 1/4 cup cider vinegar
- 2 minced garlic cloves
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cook quinoa according to package directions. Set aside.
- Toast almonds by placing in a dry skillet over medium-high heat. Cook, stirring frequently, until starting to brown, about 5 minutes. Set aside.
- In a large bowl, combine mango, red bell pepper, green onions, cilantro, toasted almond slices, and cooked quinoa. In a separate bowl, whisk together canna-oil, vinegar, minced garlic, cayenne, salt, and pepper.
- Toss dressing with salad. Serve at room temperature or chilled. Store leftovers in the refrigerator for up to three days.
Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012, Z-Dog Media), and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). She is a long-time cannabis activist and the founder and director of The Marijuana Lifer Project, an organization that advocates for prisoners serving life sentences for marijuana. Her blog is www.CannabisCheri.com.