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DRAFT TODAY, POST TOMORROW: Some posts may be in draft status until I (aka procrastinator extraordinaire) get around to posting them.



Thursday, June 4, 2009

Quinoa

Quinoa (keen-wah) was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[3] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. (From Wikipedia)

Photos and recipes:

http://www.npr.org/templates/story/story.php?storyId=15749697

http://www.epicurious.com/tools/searchresults?search=quinoa

http://allrecipes.com/Search/Recipes.aspx?WithTerm=quinoa

You can find quinoa in your grocery store, usually with the rice, and it cooks like (non-instant) rice. You can find it already cooked and seasoned at stores like Whole Foods.

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