Important Antioxidant for the Skin

In MoroccoQuinoa® are Important Antioxidants for the Skin

Quinoa is super
Quinoa is super

Antioxidants are especially important in keeping our skin healthy.

The antioxidant benefits of vitamins C and E are well known, but the importance of the trace mineral zinc has been overlooked.

The International Journal of Dermatology found that zinc has the supporting antioxidant role in protecting against free radical–induced oxidative damage.

Zinc protects against UV radiation and enhances wound healing.

The study concluded that topical zinc ions may provide an important and helpful antioxidant defense for the skin.

In addition, it contributes to immune and neuropsychiatric functions and decreases the relative risk of cancer and cardiovascular disease.

Our product is Rich of the antioxidant Zinc

Zinc is called an “essential trace element” because very small amounts of zinc are necessary for human health.

One cup of quinoa contains 13% of the RDA, which makes it one of the best sources of zinc.

Zinc is used for treatment and prevention of zinc deficiency and its consequences, including how it affects the skin and liver disease.

http://www.well-beingsecrets.com/health-benefits-of-quinoa/#Rich_in_Zinc

 

Colorful Quinoa Salad Recipe

For this colorful Quinoa salad recipe,
is the TOTAL TIME:

Prep: 30 min. + cooling

and the YIELD: 8 servings.

ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutritional Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    Enjoy your tasteful Quinoa Salad.

    http://www.tasteofhome.com/recipes/colorful-quinoa-salad

    Osteoporosis & Cardiovascular Disease prevented

    Quinoa, osteoporosis, magnesium

    Quinoa Prevents Osteoporosis

    Quinoa has among others a high content of magnesium content. And it is effective in preventing magnesium deficiency and the diseases that go along with it, like, osteoporosis.

    The Department of Biomedical, Surgical, and Dental Sciences, University of Milan. The University published an online research. In its research the University found that optimizing magnesium intake might prevent this disease in individuals with documented magnesium deficiency .

    The major cause of magnesium deficiency is mainly due to Western dietary practices. These diets are rich in processed foods and relatively poor in micro-nutrients.

    ….. and prevents Cardiovascular Disease

    Coronary disease is one of the most common diseases today.

    Thanks to quinoa which is rich in magnesium, heart disease can be prevented, according to scientific evidence.

    Namely, regarding current opinion concerning lipidology, magnesium can be important for preventing cardiovascular disease as well as insulin sensitivity and diabetes .

    http://www.unimi.it/ENG/

     

    Summer Salad with Morocco Quinoa

    “If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.”

    Ingredients

    Directions

    Prep 15 m, Cook 15 m, Ready In 4 h 30 m

    1. Bring water to a boil in a pot; add white MoroccoQuinoa®. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
    2. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
    3. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

    MoroccoQuinoa® is distributed by Domaine Lion Agriculture SARL. http://domainelion.com

    Laura Violet

    The UN calls Quinoa a “supercrop”

    It has become a byword for metropolitan, health-conscious dining, but new research suggests quinoa could be destined for a far more important future.

    Scientists believe the “supercrop” could solve the problem of feeding the world’s growing population.

    The resilient seed, which was once the “mother grain” of the ancient Andean civilization, thrives in harsh environments and provides a more balanced source of nutrients than cereal.

    We already know that the quinoa plant family is incredibly resilient Professor Mark Tester, King Abdullah University of Science and Technology

    Experts have now discovered a way of manipulating the quinoa plant changing the way it matures and produces food to make the bitter seeds sweeter.

    Researchers from the King Abdullah University of Science and Technology sequenced the Chenopodium quinoa genome, creating the world’s highest quality quinoa sequence which has already yielded insights into the plant’s traits.

    Professor of Plant Science Mark Tester, who led the project team, said: “Quinoa was the staple ‘Mother Grain’ that fuelled the ancient Andean civilisations, but the crop was marginalised when the Spanish arrived in South America and has only recently been revived as a new crop of global interest.

    “This means quinoa has never been fully domesticated or bred to its full potential even though it provides a more balanced source of nutrients for humans than cereals.”

    Prof Tester and his team say there is potential for the genome sequence to modify the quinoa plant for more widespread commercial use.

    Quinoa in salad
    Quinoa has become a staple of salad-making for many CREDIT: ANDREW CROWLEY

    They say breeders could use their new genetic information to control plant size to favour shorter, stockier plants that are less likely to fall over.

    The plants can also support bigger seed heads and can be grown closer to together in large fields.

    The research saw 33 researchers from four continents use a combination of cutting-edge sequencing technologies and genetic mapping to piece together chromosomes.

    Prof Tester said: “One problem with quinoa is that the plant naturally produces bitter-tasting seeds.

    “This is due to the accumulation of chemical compounds called saponins in the seeds.

    “We’ve pinpointed one of the genes that we believe controls the production of saponins in quinoa, which would facilitate the breeding of plants without saponins to make the seeds taste sweeter.”

    He added: “We already know that the quinoa plant family is incredibly resilient.

    “It can grow in poor soils, salty soils and at high altitudes.

    “It really is a very tough plant.

    “Quinoa could provide a healthy, nutritious food source for the world using land and water that currently cannot be used, and our new genome takes us one step closer to that goal.”

    The study was published in the journal Nature.                                             CREDIT: TELEGRAPH Henry Bodkin

    Recipe : Hot and Zesty Quinoa

    quinoa,healthfood,superfood,moroccoquinoa,glutenfree,proteïn,recipe

    TOTAL TIME for this recipe : 25 min.
    MAKES: 4 servings
    Recipe ingredients
    • 1 cup water
    • 1/2 cup quinoa, rinsed
    • 1 small onion, finely chopped
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 can (10 ounces) diced tomatoes and green chilies
    • 2 tablespoons chopped marinated quartered artichoke hearts
    • 2 tablespoons grated Parmesan cheese
    Directions
    1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
    2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese. Yield: 4 servings.
    photo and recipe by Taste of Home
    For more Quinoa recipes click here.

    PUFFED Morocco Quinoa

    Rinse the quinoa and drain well.
    Put the quinoa in a dry pan and set on fire.
    Stirring leaves you dry quinoa.
    When the quinoa as well as dry you pour a little olive oil and stir through.
    Toast the quinoa in about 10 minutes until crisp and golden.
    Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
    When you hear the quinoa literally puffing you know that the quinoa is ready.
    Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.

    MoroccoQuinoa® in rice paper rolls

    Create a kaleidoscope of color and flavor with these rice paper rolls which are gluten free, low in fat and kilo-joules.

    INGREDIENTS

    • 100g (1/2 cup) MoroccoQuinoa®
    • 225ml water
    • 30g palm sugar, finely chopped
    • 5 teaspoons fish sauce
    • 1 tablespoon tamarind puree
    • 1 small garlic clove, crushed
    • 2 teaspoons lime juice
    • 3/4 teaspoon fresh ginger, finely grated
    • 400g beef rump steak
    • 2 green shallots, thinly sliced
    • 12 rice paper sheets, 22cm in diameter
    • 1 long fresh red chilli, thinly sliced diagonally
    • 12 large fresh mint leaves
    • 150g bean sprouts
    • 12 fresh coriander sprigs Select all ingredients

    METHOD

    • Step 1
      Place MoroccoQuinoa® and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
    • Step 2
      For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.
    • Step 3
      Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
    • Step 4
      Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

      NUTRITION

      • 1618 kj
        ENERGY
      • 8g
        FAT TOTAL
      • 2g
        SATURATED FAT
      • 3g
        FIBRE
      • 33g
        PROTEIN
      • 43g
        CARBS (TOTAL)
      All nutrition values are per serve

      NOTES

      For a tasty Asian dressing, combine a little of the leftover tamarind with lemon juice, fresh lemongrass, brown sugar and fish sauce.

    Author: Katrina Woodman. Image credit: Jeremy Simons.

    Product availability and info of MoroccoQuinoa® ; Email to domainelion@gmail.com or Whatsapp, call 00212 6 5259 1798

     

     

    Quinoa’s genetic secrets revealed

    Quinoa, the sacred “mother grain” of the ancient Inca civilisation suppressed by Spanish conquistadors, could become an increasingly important food source in the future thanks to genetic secrets revealed in a new study.

    Scientists said they have mapped the genome of quinoa and identified a gene that could be manipulated to get rid of the grain’s natural bitter taste and pave the way for more widespread commercial use.

    Quinoa already grows well in harsh conditions such as salty and low-quality soil, high elevations and cool temperatures, meaning it can flourish in locales where common cereal crops like wheat and rice may struggle. But the presence of toxic and bitter chemicals called saponins in its seeds has been one of the impediments to extensive cultivation.

    Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa. This knowledge could enable breeding of quinoa without saponins, to make the seeds sweeter. Currently, quinoa grain must be processed through washing and drying after harvest to remove saponins.

    “Quinoa is currently greatly under-utilised,” said Tester, who led the research published in the journal Nature. “It is highly nutritious, with a high protein content that, importantly, has a very good balance of amino acids, which is unusual for our major grains. It is gluten free and high in vitamins and minerals, too.”

    Increased quinoa production could improve food security on a planet with unrelenting human population growth, Tester said. There are potential disadvantages to reducing saponins, perhaps increasing susceptibility to fungal infections or bird predation, Tester added.

    Quinoa, which boasts a nutty flavour, can be used the same ways as rice and wheat. It can be cooked and served on its own, turned into pasta, put in soups, eaten as a cereal or fermented to ake beer or chicha, a beverage of the Andes. The crop was sacred to the ancient Incas, who called it “chisoya mama,” or the “mother grain.”

     

    Veggie-Quinoa Soup

                                                                                                                      ACTIVE TIME 45 mins. TOTAL TIME 55 mins.

    YIELD Serves 8 (serving size: 1 1/3 cups).

    Ingredients
    • 1 cup uncooked quinoa
    • 2 tablespoons olive oil
    • 1/4 cup diced white onion
    • 1/4 cup diced carrot
    • 1/4 cup diced red bell pepper
    • 4 garlic cloves, sliced
    • 1 teaspoon fresh rosemary, minced
    • 3/4 teaspoon ground cumin
    • 6 cups unsalted chicken stock
    • 1/4 cup diced russet potato
    • 1/4 cup diced peeled sweet potato
    • 1/4 cup diced peeled celery root
    • 1/2 cup diced zucchini
    • 1/2 cup thinly sliced Brussels sprouts
    • 1/4 cup roughly chopped fresh flat-leaf parsley
    • 1 teaspoon kosher salt

    How to Make It                                                                                                                Preheat oven to 325°F.

    1. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
    2. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.
    Product availability and info ; Email to domainelion@gmail.com or Whats-app, call 00212 6 5259 1798
    Photo: Greg Dupree; Styling: Ginny Branch Stelling