Why We Should Use More Quinoa in Recipes Part 6: Vitamin B6

We are still looking at the value of using quinoa recipes as often as possible.. Another vitamin in the "B" family that is the topic of choice for today is vitamin B6. One serving of quinoa (1 cup) has 0.223 mg, or 11% of the daily recommended dose for a 2000 calorie diet. Here is a portion of the information found at vitamin-supplements.org:

"Vitamin B6, also known as pyridoxine, is an essential vitamin to aid in the formation of healthy red blood cells and supports more vital bodily functions than any other vitamin. A water-soluble vitamin, Vitamin B6 is needed to release energy from the food we eat. Since it cannot be stored in the body, it must be obtained daily from either food or supplements...Vitamin B6 or pyridoxine is a coenzyme for enzymes involved in amino acid metabolism. Deamination, transamination, and decarboxylation of amino acids are required for synthesis, oxidation, and degradation of critical amino acid derived molecules that participate in hematological, neurological, humoral, and inflammatory processes. As a result, activities sensitive to pyridoxine status include neurotransmitter function, heme synthesis, conversion of tryptophan to niacin, immunoglobulin synthesis, and hormone production."

There are really too many benefits to list, so if you have the time I highly recommend reading the rest of the information on vitamin B6.

Without further ado, here is todays recipe from wkrg.com:

Quick Lemon & Garlic Quinoa Salad Recipe

Salad:
1 cup dry quinoa
8 cups water
pinch of sea salt
1/2 cup chopped carrots
1/3 parsley, minced
1/4 cup sunflower seeds

Dressing:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons tamari or shoyu

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry roast on low heat (about 5-8 minutes)
Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to a boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for 10-12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta).

Prepare dressing and place in a large bowl. Add carrots, seeds, and parsley. Add cooked quinoa and toss well. Serve at room temperature or chilled.

A great resource for cooking quinoa is The Art of Cooking With Quinoa: A Complete Vegetable Protein.

Enjoy and have a great and wonderful day.