Pronounced keen-wah, this grain comes from the Andes Mountains in South America where it was once a staple food for the Incas.
Quinoa has a delicious light, nutty flavor. When it cooks, the grain opens up to make tiny spirals. Quinoa contains all eight amino acids and therefore has better protein value than most grains. A nutrient-dense grain; perfect for those who have elevated needs, such as pregnant or nursing mothers.
Here are some tips and tricks on how to cook this nutritious grain:
1 cup quinoa
Pinch of sea salt
1 3/4 cups water
Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin. Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff with a fork before serving.
Preparation time: 20-25 minutes
Makes 2 1/2-3 cups
Excerpted from Feeding the Whole Family, by Cynthia Lair.Copyright (c) 1997 by Cynthia Lair. Reprinted by permission of Moon Smile Press.
Excerpted from Feeding the Whole Family, by Cynthia Lair.
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