Are you preparing quinoa correctly?
Quinoa is a staple food of the Incas and Indians in Peru, Ecuador & Bolivia. It contains 16 to 20g protein and is high in cystine, lysine and methionine amino acids, but also a great source of calcium, iron, potassium and sodium. Next to hemp, it is the only complete plant protein, meaning that it doesn't have to be associated with other foods to that our body can use it.
However, I've had many clients tell me that they feel bloated when eating quinoa, so I am wondering if you are preparing it correctly....
For some people, eating quinoa may cause stomach aches, itchy skin, hives, or other symptoms of food sensitivities. Like all grains, quinoa contains anti nutrients like lectins, saponins and phytates. The natural saponin coating repels insects and birds and can be very bitter to taste and could cause these symptoms.
If you are sensitive to saponin, it doesn't mean you have to miss out quinoa if you prepare it correctly:
Soak quinoa over night in warm water and sea salt
Wash thouroughly to get rid of the coating
Place rinsed quinoa, water (or broth), and salt in a medium pot.
Cover and bring to a boil. Reduce heat to low and simmer for about 20 minutes or until all of the water has been absorbed
I hope this helps, let me know if it works for you!