Be careful, it is known to expand in our stomach and upper digestive system. It doesn’t seem to grow as much when cooked, compared to rice and cereals, but stomach acid seems to expand it more. Drink plenty of liquids with it.

Remember, what is referred to as “grain”, usually means “cereal grain”. Quinoa is NOT cereal grain.

Says who, and how do you know? sorry, but I feel there is a huge gossip mill growing around it, so there is probably 10 opinions for 1 fact.

It’s a “novelty”, so the pricing is a shameless rip-off, until it collapses.
I don’t know much about where it originates from, but it’s definitely not a prosperous place, so quinoa is most likely poor people’s staple.
But I found quinoa for ~$9/lb – organic – it’s grown in Canada (where I live). Good news for me. It’s sold on “Truly Organic Foods” website.

Leaky gut is caused by gluten, and quinoa is gluten free. So it won’t happen.

I would soak and sprout it first and then blend it into a flour

Some people do well with it, others do not. I would listen to your body

I don’t know the exact amount but have seen mixed reviews from people regarding doing well with quinoa if you have this sensitivity. Some do great with quinoa, others do not. Listen to your body. If it is something you are nervous about, don’t consume it

Some do really well with quinoa, others do not. I would say to listen to your body!

Some people don’t tolerate it that well. Listen to your body

I would say to listen to your body

I would

Yes, soaking for 24 hours is ideal

For Tanner:
Get a wide mouth thermos. Put your grain in it . Bring cooking liquid to a boil in the microwave and pour over the grain. Seal and let it sit over nite [or all say while you are in class.
I do this for most of my whole grain berries and for my rolled cereals.
Hope it helps

I found the taste of quinoa just delicious as a flour in gluten free waffles and Yorkshire pudding . Is it safe to use in gluten-free recipes?

That’s tough. You could try canned wild caught Alaskan salmon or tuna and use that for some different meals. Although you’re looking for more than smoothies, this is a great one to get a lot of calories and sustenance in: https://draxe.com/recipes/superhuman-shake/
If you can go somewhere to use an oven or stove once a week, you could pre cook all of your meat ahead of time and just eat it as needed throughout the week as well. We’re about to add a lot more recipes to the site which should give you more ideas

Quinoa is cross reactive with gluten so if you are a celiac be careful. I cannot touch it.

Then why is quinoa so expensive in the grocery store? I went to buy some recently and literally hit the floor when I saw the cost compared to millet and bulgur (what I presume to be in a similar category).

Hardly! I’ve been on Pinterest.

That was a misprint, sorry! I think soaking quinoa for 12-24 hours with water and either 1 tbsp of lemon juice or goat milk yogurt is great!

I would look for a physician who practices functional medicine in your area to get a specific plan of action but would also focus on consuming fruits and vegetables, staying hydrated, consuming iron rich foods and low potassium foods.

That was a misprint, sorry about that! I recommend soaking 1 cup of quinoa in 2 cups of water with 1 tbsp of either fresh lemon juice or goat milk yogurt in a loosely covered container for up to 24 hours before use.

Thank you! In the article you mentioned that soaking quinoa is not recommended, so how do you go about sprouting it then?

It depends on the person, listen to your body. Sprouting it can help