Photo: sukisuki

 

 

Atticus hasn’t been eating much lately. A phase, I know. He has so much energy that all he wants to do is move. Not sit and eat. As he likes to say, “Mama, eating not fun!” What happened to my little ChowBaby?

 

But I know enough not to make it an issue. Or try to force food on him. Or play games to trick him into eating. Or feed him crap like pizza every day because anything is better than nothing. Of course, I still worry. Can a ChowMama help it? So I try to make sure the foods I do offer pack a big nutritional punch. Like what? Like quinoa. 

 

What’s the scoop on quinoa?

 

Even though most people think of (and use) quinoa as a grain, it is actually a seed that’s related to leafy green veggies like spinach. Pretty surprising since it has a fluffy, creamy, and a little bit crunchy texture when cooked.  (Atticus says it “pops” in his mouth.)

 

This ancient “grain” has been around since the Incas and has become popular again fairly recently. Mostly because it’s rich in amino acids (that’s protein) and other good stuff (more on that below).  Lot’s of people call it a super food. Of course, my little man calls it his super hero food. But that’s him.

 

You buy quinoa dry, just like grains. I get it prepackaged at my grocery store next to the rice. And it comes in both the whole grain and a flake—I prefer the whole grain since it is more versatile. One important note: quinoa expands a ton when you cook it, so don’t be surprised that the boxes are so small. You’re getting plenty. And make sure that you store it in an airtight container once you get it home to prevent it from absorbing moisture. If you keep it the fridge, it will be good for 3 to 6 months.

 

Why is it good for you?

 

Like I said, there are lots of reasons. But most people dig it because of its amino acid profile. It includes all nine essential amino acids, making it a complete protein. Great for kids (like mine—or even adults!) who have decided they just aren’t that into meat right now. And it is especially high in one particular amino acid (lysine) that’s a key player in tissue growth and repair.

 

It’s also a popular gluten-free diet “grain” since it is super low in gluten. And it is one of the least allergenic “grains.” Plus, it delivers key nutrients and antioxidants, which help to improve cardiovascular health, reduce diabetes risk, protect against childhood asthma, and maybe even reduce migraines. All this makes it great for the whole family.

 

Nutritionally speaking, quinoa is a very good source of:

• Manganese

 

It is a good source of:

• Magnesium
• Iron
• Tryptophan
• Copper
• Phosphorous

 

With this nutritional profile, you can see the value of working it into your meals. You can serve it the way you serve things like rice or oatmeal or bulgar wheat. I do find that quinoa can be an acquired taste since it has a unique flavor—kind of nutty. So if you add it to soups or spice it like tabouli, it goes down super easy. One of my favorite ways? As a breakfast cereal. Here’s an easy recipe:

 

Banana Raisin Quinoa Cereal

(can be adapted for kids 8+ mos)

 

1 cup organic quinoa (the whole grain, not the flakes)

2 cups water

1/3 cup organic raisins

1/2 cup organic banana, mashed

1/2 tsp organic cinnamon

Whole organic milk to taste

Organic agave nectar, maple syrup, sucanat, or cane sugar to taste

 

1. Soak quinoa in cold water for 5 minutes.

 

2. Drain and rinse under cold running water.

 

3. In a medium pot, combine quinoa and water and bring to a boil.

 

4. Reduce heat, cover, and simmer for 5 minutes.

 

5. Add cinnamon, bananas, and raisins. If you’re serving to kids younger than 10 mos, you can finely chop the raisins them and cook them to make sure they are nice and soft or you can also leave them out completely.

 

6. Simmer until water is fully absorbed. Fluff with a fork. Add milk and sweetener to taste.  And make sure cooled so temperature is safe for little mouths.