Cooking with Quinoa
by Rena Patten
Editor: NEW HOLLAND PUBLISHERS
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Quinoa – pronounced viv-wah – is a grain, but not just any grainIt is considered to be almost a complete food.It is very high in protein, rich in vitamins, gluten-free and wheat-free, cholesterol-free and generally organic.And it’s simply delicious.An ancient plant native to the Andes Cordillera, quinoa is known to have been a staple food of the Incas.Quinoa contains more protein than any other grainIt is also a very good source of manganese, magnesium, potassium, phosphorus, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine.It has more calcium than cow’s milk, is an excellent antioxidant, rich in dietary fibre and more iron than grain.It also has the highest content of unsaturated fatty acids and a carbohydrate ratio than any other grain, plus a low Glycemic Index.The health benefits are really hugeIn the kitchen, quinoa has a wide range of uses and lends itself admirably to many dishes.When cooked, it has a delicate texture and is very pleasant in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals.It is simple to prepare, easy to digest and more enjoyable to eat.It is very light on the stomach and you do not tend to feel heavy after a meal made with quinoa.
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