Fit Tip Tuesday {No.2}


Quinoa (pronounced “keen-wa”)

Although almost always considered a grain, quinoa is actually a seed from a plant related to spinach and grown almost exclusively in the South American Andes.

Quinoa has a nutty, palate-pleasing taste and cooks in roughly 10-15 minutes. Much faster than brown rice!  To intensify the flavor, try roasting quinoa in a skillet over medium heat till darkened prior to boiling and add spices such as turmeric or chili powder to the cooking water.

The nutrient composition is very good compared to other grains. Quinoa has high quantities of lysine, calcium, phosphorus, and iron.

Try this great recipe from All

Curried Quinoa

Prep time: 5 minutes
Cook time: 35 minutes
Ready In: 40 minutes

Yields 2 servings


  • 2 tablespoons olive oil, or as needed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 tablespoon curry powder, or to taste
  • 1 tablespoon ancho chile powder
  • salt and pepper to taste


  1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  2. Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

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