NEW Amore Food Wholefoods Market shop now located at 1a Sarah Street, Timaru (behind Specsavers & The Landings) -
email email@example.com | ph 0276440745 or 03 6866549 |
Quinoa (pronounced keen-wah) is revered as the 'mother of all grains'. It's a balanced-amino-acid source of high quality protein. Quinoa is naturally gluten-free, wheat-free and has a low Glycemic Index of 35. Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and has a delicious flavour all its own.
Quinoa is high in Lysine and has more iron, phosphorous, Vit A, E and B, and Calcium than any other grain. Quinoa is a complete Protein grain with 50% more Protein than Wheat. Quinoa Flakes make an ideal Gluten Free breakfast cereal. Make organic Quinoa Flakes a part of your breakfast cereals, salad recipes and baking ingredients.
Recipe - Herby Stuffed Mushrooms
8 medium-size brown mushrooms
120g Organic Quinoa Flakes
1 tsp Himalayan or Sea Salt
2 Free range hens eggs, beaten
60g Pecorino Romano, Parmasan or aged tasty cheese, grated
1 garlic clove, crushed
½ tsp Organic Thyme
½ tsp Organic Oregano
½ tsp Organic Rosemary
½ tsp Organic Sage Herb
3 Tbsp Blue Coconut Cooking Oil
1. Preheat oven to 180°C.
2. Take out mushroom stems and chop finely. Combine with quinoa flakes, salt, beaten eggs, cheese, garlic, dried herbs and melted coconut oil in a bowl. Mix well.
3. Place mushrooms, bottom side up, in an oven dish. Spoon the filling into mushroom cavities and lightly press to make smooth mounds.
4. Bake until mushrooms are tender and the filling is golden, about 25 minutes. Serve hot.