Quinoa (pronounced keen wa) is a great addition to any vegetarian diet. It's packed with nutrition, easy to cook with, and has a delicious and mild, nutty flavor. This grain–like seed is fairly new in North America, but it's been around for six thousand years. The ancient Incas harvested it, and considered it sacred. In fact, they called it the "mother of all grains."
What's more, it has more calcium than milk, and is a good source of manganese, magnesium, iron, tryptophan, copper and phosphorus.
Because of its mild, nutty taste and grain–like texture, this superfood is incredibly versatile. You can use it to make risotto, cold salads, and stuffing.
Add a pat of butter or other seasonings to make a side dish. Or, mix it with other grains and vegetables for a satisfying main course.
Before cooking it, rinse it several times under cold water. This removes a coating that creates a bitter-taste. Then, simply boil it in water (package directions say two parts water, but I find that it needs a small amount more to cook fully).
You'll know when it's cooked because the seeds turn into tiny, fluffy spirals. If you don't see this, and the water has dried up, add a little more hot water and continue cooking.
You'll find this vegetarian superfood easy to cook with, delicious, and a great replacement for rice in any recipe.
Annie Launois, "Ancient grains on the rise, says Datamonitor," Foodnavigator.com, 7 May 2008.
Paul Pitchford, Healing with Whole foods; Asian traditions and modern nutrition.
Joh Vaughan, Catherine Geissler, The New Oxford Book of Food Plants.
There are some things you can do to reduce the number and level of chemical pesticides in your produce. This is the most effective.
Use these flavor and protein swaps to revamp, or vegetarianize, almost any recipe.
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