Quinoa has become a top-selling item in our Natural and Organic Foods department so I thought I would write a blog about what it is and ways to use it. My research led me to Anne at http://domesblissity.blogspot.com/. Her blog is excellent and this post about Quinoa is exactly what I was looking to write. I contacted her to see if I could just borrow her post rather than doing it all myself and she happily gave her permission. I would highly suggest visiting her Blog because she has lots of great ideas about food and other household tips. (click on the pictures to get more info and recipe for each item)
Quinoa (pronounced keen-wah) grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. According to Wikipedia:
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or ‘mother of all grains’, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements’. 2013 has been declared UN International Year of Quinoa.
I think it tastes pretty good. It has an earthy flavour, similar to rice I guess but not as ‘glutinous’ as rice and is really quite light to eat, similar to cous cous. I cook it similar to rice. Just add 1 cup of quinoa to 2 cups of liquid and boil until liquid is absorbed. To add extra flavour, I usually cook it in stock, not just water. Here are some tasty recipes I’m dying to try. There are way more recipes online.