Quinoa is a super complete protein food great for vegans, vegetarians or those that just want a flexible, versitile gluten free option in sweet or savoury dishes.
Quinoa(pronounced keen-wa) is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumble weeds. The Incas believed quinoa to be sacred and referred to it as the "mother grain".
Quinoa may be sprouted in its raw form to increase its nutritional value. It only takes two to four hours, softening the grains. Quinoa is gluten free & easy to digest.
Cooked red quinoa holds its shape better than white quinoa which becomes much softer and may even break up. This quality makes red quinoa the better choice for quinoa salad recipes. Red quinoa also tends to have a flavor that is described as stronger, "earthier" and more "nutty" then the white variety. Once cooked, red quinoa becomes browner in color.
Uses are endless in hot, cold, sweet or savoury dishes especially anywhere you would use rice, couscous or bulgar wheat. Cook up just like you would rice & eat as a healthy protein packed porridge with yummy Organic Dried Figs, Walnuts & raw honey or try the Berry Quinoa Porridge in Dr Libby's Real Chef Recipe book on sale here. For savoury recipes I like the Quinoa Sushi or Rice Paper Rolls also in Dr Libby's Recipe Book. Grab a copy online here at a great price you won't find elsewhere.