Cooking with Quinoa: The Supergrain by Rena Patten

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  • Breadcrumbs on August 07, 2012

    Lots of super-quick and simple recipes in this book with accompanying photos that entice. Tonight I made the Tabouleh on p. 57 Loved the use of quinoa in this dish for a riff that we’ll now consider our house version of this salad. The chopping the veggies is done in the time it takes to cook the quinoa. Once the quinoa cools, everything is tossed together and served. Perfect as a side dish or, a meal unto itself. Second time around it was the meal and I topped the dish w some Kalamata olives and feta. Delicious. Photos here:

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  • ISBN 10 1742570550
  • ISBN 13 9781742570556
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

Quinoa--pronounced keen-wah--is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious.An ancient plant native to the Andes mountains, quinoa is known to have been a staple food of the Incas. Quinoa contains more protein than any other grain. The quality of this protein has been likened by the World Health Organization as being closest to milk. Quinoa is also a very good source of manganese, magnesium, potassium, phosphorous, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine. It has more calcium than cow's milk, is an excellent antioxidant, is rich in dietary fibre and has more iron than any grain. It also has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other grain plus a low Glycemic Index level. The health benefits are truly enormous.

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