According to elook.org each cup (aprox. 100 g) of quinoa contains 60mg of calcium, which is the equivalent of 6% of the daily recommended dose for a 2000 calorie diet. Here is some great information on the value of calcium:
"
Calcium is the most abundant mineral in the human body, with over 99% of the amount present being found in the bones and teeth. For the growth and maintenance of healthy bones it is essential that we have sufficient calcium intake, otherwise we are at risk of developing osteoporosis when calcium leaching is not balanced by dietary ingestion. But calcium is not only important for the skeleton, it also has a role to play in nerve function, blood clotting, muscle health, and other areas. While calcium is a key mineral for both sexes, it is especially important to the health of women.
After the age of 35, both men and women start losing calcium from their bones. During menopause, however, the rate of loss increases rapidly for women. It is therefore vital that calcium levels are sufficient during this period if women are to avoid major skeletal problems. Not as well known is the fact that the degree of osteoporosis suffered in later life is largely dependent on the amount of bone mass achieved in early adulthood. For this reason, the building of strong bones—requiring regular calcium intake—should be a priority for women from childhood onward." For the rest of this article click here.
Now that we have our calcium information, lets have a wonderful quinoa recipe:
Tomato, Mint and Quinoa Salad with Mizithra Cheese
1 cup quinoa, prepared according to Basic Quinoa
3 tablespoons (45 mL) freshly squeezed lemon juice
1/2 teaspoon (2 mL) sea salt
2 cloves garlic, minced
1/3 cup (80 mL) extra-virgin olive oil
1/4 teaspoon (1 mL) ground cinnamon
1/4 teaspoon (1 mL) ground allspice
1 teaspoon (5 mL) ground cumin
3 medium ripe tomatoes, diced
2 green onions, thinly sliced
1 cup (250 mL) diced English cucumber
1/2 cup pine nuts
1 cup (250 mL) packed fresh mint leaves, coarsely chopped
1 cup (250 mL) shredded mizithra cheese
Transfer the cooked quinoa to a large bowl to cool.
Combine the lemon juice, salt and garlic. Slowly beat in the olive oil, then the cinnamon, allspice and cumin. Add to the quinoa and toss well. The salad may be prepared up to one day in advance to this point. Cover and refrigerate.
When ready to serve, add the tomato, green onion, cucumber, pine nuts mint and cheese. Toss gently and check the seasoning. Serve immediately.
Makes 4-6 servings.
This great recipe was found at The Vancouver Sun.
A great resource for cooking quinoa is The Art of Cooking With Quinoa: A Complete Vegetable Protein
1 comment:
That recipe sounds so delicious! I can imagine how the ingredients mixed here can make a very tasty dish! What’s more important here is the fact that it is very nutritious. I hope I could have the time to do this for my mother. Too bad I was very busy these days. I know she will like this. :)
-- Yulanda Mccargo
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