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Health benefits of quinoa and tasty gluten-free breakfast recipe

(NaturalNews) Amid the recent push toward a grain-free lifestyle, it is vital to remember that for millennia, people consumed grains as their primary source for nutrition. It is advised that we take a moderate approach to our diet and consume a healthy balance of fresh fruits and veggies in addition to grains and legumes.

Held to be sacred by the Incas, researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa and two flavonoids, quercetin and kaempferol, are now known to be abundant in concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry. Recent studies are also providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. In an environment where inflammation runs rampant and has been linked to many disease processes, it is imperative that we eat anti-inflammatory foods as much as possible.

In addition to being one of the most protein-dense foods and containing almost twice as much fibers as most other grains, the nutrients in quinoa are as follows: manganese (43 percent), tryptophan (21.8 percent), magnesium (20.9 percent), folate (19.5 percent), and phosphorus (19.4 percent).

Daddy Z's leftover breakfast delight

Prep: 30 min. Bake: 50-60 min. Let stand: 15 min. Makes: eight servings

Ever wonder what to do with that left over quinoa from lunch or dinner? Here's a great idea you and your family will love. Mix your left over quinoa together with a little maple syrup and butter or coconut oil, and you get a delightful warm cereal alternative. Use the leftovers for the recipe below.

2 large eggs 1 1/2 cups cooked quinoa 1 can coconut milk 1 1/2 cups almond milk 1 teaspoon vanilla 1/2 honey granules or coconut crystals 1/2 raisins or chopped dried fruit 1/2 teaspoon salt 1/2 tablespoon pumpkin pie spice

1. Heat oven to 325 degrees Fahrenheit 2. In un-greased 1 1/2 quart casserole, beat eggs and stir in ingredients in the order listed above. 3. Bake uncovered for 50-60 minutes, stirring every 15 minutes, until most of the liquid is absorbed. Top of porridge may be wet and not set (be careful not to over bake as the porridge may curdle). 4. Stir well. Let stand at least 15 minutes. The more time the porridge has to settle and cool, the more liquid will be absorbed. To reach ultimate, creamy goodness, place in fridge overnight. Serve warm or cold. 5. Enjoy!

Sources for this article include:

http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice http://www.forbes.com http://www.thequinoadiet.com/history.htm

Learn more: http://www.naturalnews.com/039528_quinoa_gluten-free_breakfast.html#ixzz2NuyOadPP