The Pit Activity Book January/February 2015 | Page 11

january & february
january & february
WHAT IS QUINOA? Quinoa is a complete protein that
contains all 8 essential amino acids. Its texture is light
and fluffy, but has the ability to fill you up! It is known for
its striking health benefits and its overall nutrient richness.
Quinoa, a species of goosefoot, is related to beet roots, spinach and tumble
weeds and is grown in Chile, Peru, Bolivia, Ecuador and Colombia, for its edible
seeds. It is called a pseudo cereal, not a true cereal since it’s not a member of
the true grass family like wheat and oats. Domesticated over 3,000 years ago
for human consumption, it was considered sacred and was called “the mother of
all grains.” The Inca Emperor would traditionally sow the first seeds of the season
– most often with golden instruments.

Called a Super Food, Quinoa, has a high protein content and is a good source
of dietary fiber, phosphorus and is gluten free. It has been used by NASA for
long distance human occupied space flights. Research shows that quinoa has
two important flavonoids – quercetin and kaeinpferol – has anti-inflammatory
compounds, omega-3 fatty acids, is a good source of vitamin E and is heart
healthy.
The United Nations General Assembly declared 2013 as the “INTERNATIONAL
YEAR OF QUINOA.” The objective was to draw attention to the role that quinoa
could play in providing food safety, nutrition and poverty eradication. Quinoa
has an important role to play in the achievement of food security worldwide.

NUTRITIOUS
Quinoa Stuffed Zucchini

GREAT
grains

Quinoa, though unfamiliar to many, can be
easily used in many recipes and cooks much
like rice. Please try the recipes below with
your family using this amazing nutrient rich
food source. You will be pleasantly pleased
at how easy, tasty and satisfying quinoa can
be.

DELICIOUS

Turkey Quinoa Meatballs

INGREDIENTS:

INGREDIENTS:

Directions:

1 1/3lbs. ground lean turkey
½ cup cooked quinoa
¾ cup parmesan cheese
¼ cup parsley
1 onion chopped
3 cloves of garlic minced
2T ketchup
1 Egg
Salt & Pepper to Taste

½ cup Quinoa
4 Zucchini (Substitute Portobello Mushrooms instead)
1 15 oz. can of cannellini beans, rinsed and drained
1 cup of cherry or grape tomatoes cut in half
2 garlic cloves minced
¾ cup pecorino/romano cheese
4T extra virgin olive oil
1 Jar homemade or store bought Marinara Sauce
Pre Heat Oven to 375
Cook Quinoa according to package directions until
tender and water absorbed
Cut Zucchini lengthwise and scoop out the seeds.Put
on Baking Dish with cut side up
Gently fluff the quinoa and add the next 4
ingredients. Then add and mix in 3 T oil. Put the
mixture into the Zucchini (or Portobello) shells
Dust with more cheese and drizzle with remaining oil
Bake covered for 30 minutes/uncovered for additional
10

Directions:

Cook quinoa according to package directions. When
cooked spread on a baking sheet to cool.(Quinoa
can be used in any recipe cup for cup in place of
breadcrumbs.) Heat oven to 375. In a bowl mix
together quinoa, onion,garlic, parsley, cheese,
ketchup, egg and salt and pepper. Add ground turkey
and combine. Don’t over mix. Form into 10-12 meatballs and put on a sheet pan. Drizzle with olive oil.
Bake 30 to 35 minutes until done. Cook your favorite
pasta shape and serve with your favorite sauce.