The Quick & Dirty on Quinoa

The edible seeds of the Chenopodium quinoa is simply known as quinoa. This plant has its origins in the Andes mountains of South America and has been reported to have numerous health benefits.

Quinoa has a nutty flavour, is gluten-free and is one of the few complete protein sources for vegetarians and vegans (i.e. containing the full complement of essential amino acids). Here are some ideas to incorporate quinoa into your cooking:

  • Use quinoa flour in a peanut butter cookie recipe (substitute one-third of regular flour with quinoa flour). The nuttiness of quinoa encourages the nuttiness of peanut butter to shine.
  • Substitute cooked quinoa for sticky rice in sushi rolls.
  • Cook quinoa flakes instead of oatmeal for a breakfast cereal.
  • Use quinoa flour in a banana bread recipe for a nut-free yet nutty taste. People allergic to nuts rejoice! You can have your banana ‘nut’ bread and eat it too.
  • Cook quinoa and mix with tomatoes, green peppers, onions and feta cheese for a Greek-inspired salad. Opa!

Note: Before cooking quinoa, rinse well! The outer covering of quinoa seeds contain saponins which give a bitter taste. Flour and flakes do not need to be rinsed before preparing.

Click the following link for more information on the health benefits of quinoa:

http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice

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