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  • Serves: 1 Info

Quinoa Information

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Category: Grains

 Ingredients List

  • Quinoa, called 'Mother Grain' by the Inca, was this hemisphere's staple
  • crop from 2,000 B.C. until the Spanish conquest. Quinoa offers a superior
  • amino acid profile. Quinoa's appealing texture and mouth-feel is always a
  • pleasant surprise to those who try it for the first time. Seasoned cooks
  • appreciate that its flavor and color blend so well with whatever they
  • choose. Quick cooking and as versatile as rice, it is an easy way to
  • please and nourish. A relaxing and satisfying grain that surprises with
  • its broad-based appeal. Eden Ecuadorean Quinoa is mechanically cleaned,
  • and retains more nutrients than quinoa that is soaked and heated to dry.
  • ============================
  • Serving Size 2oz Servings per package 7
  • Calories 218 Calories from Fat 36
  • ============================== % Daily Value
  • Fat 4 g 6%
  • Sodium 20 mg 0%
  • Potassium 270 mg 8%
  • Total Carbohydrate 38g 12%
  • Dietary Fiber 4g 16%
  • Protein 8g
  • Iron 15%
  • Thiamine (B1) 25%
  • Riboflavin (B2) 10%
  • Vitamin E 6%
  • Pyridoxine HCL (B6) 15%
  • Phosphorus 25%
  • Copyright 1994 Eden Foods, Inc.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip


Recipe via Meal-Master (tm) v8.05

Title: Quinoa Information
Categories: Info/tips
Yield: 1 Servings

Quinoa: Native to the Andes and about the size of sesame seeds, quinoa
(pronounced KEEN-wa) has a more impressive protein profile than that of
wheat and contains numerous amino acids (lysine, cystine, and methionine)
not normally found in grains. It's also very quick-cooking, delicious, and
easy to digest.

Quinoa must be carefully swooshed in water and rinsed multiple times until
the water runs clear to remove all the bitter saponin coating (believe to
be a natural insect repellent). Packaged quinoa tends to be cleaner than
quinoa bought in bulk. Rinse the quinoa just before cooking and drain it
thoroughly. If the grain sits for 5 to 10 minutes in a moistened condition,
the seeds begin to soften and this throws off the cooking time.

Plain-cooked quinoa has a slightly grassy taste, so I prefer to cook it in
vegetable stock with a few cloves of garlic or perhaps a generous pinch of
dried herbs. I have experimented with toasting the quinoa before cooking,
but I don't think it's worth the effort: The grain has a lovely nutty
quality and slight crunch without any extra fussing.

The trick to preparing quinoa is to be stingy on the water and the cooking
time: It can turn to mush in a flash. Be on guard! Properly cooked, it
will be light, fluffy, and transparent, with a small white filament (the
sprout) dangling visibly. At the end of cooking time, if there's
unabsorbed liquid in the pot and the quinoa is tender, simply pass it
through the stainer.

Quinoa's mild flavor makes it a very versatile grain. Substitute it for
bulgar for a sensational Tabbouleh, or dye it scarlet with some raw beets
and serve it warm or at room temperature. It's also a natural cooked with
corn, another native American. For a special treat, mail-order Ernie New's
organic black quinoa; it's gorgeous to look at, and has a delightful nutty
taste. Warning: Ernie's black quinoa needs lots of rinsing and a minute or
two more of cooking.


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