This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
Pronounce it: keen-wah
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a household name just yet, but it is set for a starry future - as far as grains go.
quinoa pilaf 2 Recipe
Ingredients: water or broth, quinoa (high protein grain available near rice inch most grocery stores), sun-dried tomatoes, chopped, Feta cheese, crumbled, Parmesan Cheese, pine nuts (optional)...
quinoa with nuts and sauteed apples Recipe ...
1 cup quinoa, rinsed and drained
2 cups vegetable stock or broth
1 teaspoon olive oil
1 avocado, diced
1 red pepper, diced
1 can black beans, drained and rinsed
2 tablespoons lime juice
salt and pepper ...
By Danilo Alfaro
Quinoa makes a great ingredient for salads.
~ - ~ is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains.
Recipe: Tomato-Basil Bread
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~ (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother grain", quinoa is today an important food in South American cuisine.
~ (kEEN-wah) - Quinoa was once the staple food of the Incas and was known as "the mother grain" in ancient times. It has just started to catch on in the U.S. It is a very small ivory-colored grain, which you can purchase in grain and flour forms.
Dating back to the Incas, this grain is still grown in Bolivia and Peru. It is regarded as a 'superfood' as it is extremely rich in complete protein, so is excellent for vegetarians. The small round grains look similar to millet but are pale brown in colour.
~ = hie Pronunciation: KEEN-wah Notes: This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains.
~ is a species of goosefoot (in the same subfamily as spinach and beets) grown primarily as a pseudo-cereal crop. Although technically neither a grain nor a cereal, it is generally considered to be a grain crop.
These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. ~ is considered a complete protein because it contains all eight essential amino acids.
Has been used for hundred of years as a cereal. The Incas called it, "the mother seed". Related to the plant family of spinach and beets. The seeds of the quinoa plant are ground into flour. Quinoa flour is a good source of vegetable protein.
~: This protein powerhouse is actually a small dried seed with a great nutty flavor. It's perfect as a stuffing for enchiladas or tacos or use it to make delicious salads such as ~ Salad with Roasted Vegetables.
~: slightly crunchy small grain of South American origin. It's similar to millet and gluten-free. Quinoa can be used in salads, soups, and chilis and can also be ground into flour.
~ - Pronounced (KEEN-wah). A natural high-protein whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.
Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail
Fried poblano slices ...
~: Pronounced "KEEN-wah." A tiny, ancient grain cultivated by the Incas that is still grown extensively in the Andean region of South America. ~ is high in protein and nutrients and can be used like rice or couscous, though it is traditionally used in soup.
A gluten-free flour made from grinding quinoa grain. It is highly nutritious and yields a tender, moist crumb in cookies, pancakes, waffles, and fruitcakes.
Quinoa Flour — Quinoa flour made from the grinding of quinoa grain. It is free of gluten and very nutritious. Its tender, moist crumb is favored for waffles, fruitcakes, pancakes, and cookies.
Considered a grain, quinoa has ancient South African origins and is prized for its nutritional value. Pronounced keen wa, it is high in protein and is available from health food stores. It can often be used instead of rice.
~ flour ...
Until recently, quinoa was only consumed whole. Quinoa is the most nutritionally rich grain, boasting up to 20 percent protein balanced with amino acids. It’s also full of iron and fiber. Quinoa flour has more fat than wheat, which lends a moist mouthfeel to its slightly grassy flavor.
~ - The seeds of a South American herb plant which can be treated as a grain and ground for flour
Quorn - The brandname of a vegetarian meat alternative produced from fungal proteins ...
Some types of porridge are made with sorghum.
Barley can be used to make porridge.
~ has come a long way in the last few years - all the way from the back shelves of health food stores to national supermarket aisles.
250g/9oz quinoa seeds
2 heaped tbsp arame (Japanese seaweed, available in health-food shops)
½ tsp sea salt ...
Quiche A savory, open-faced pie made from cheese and eggs. Quinoa These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Most commonly, meals consisted of boiled or roasted corn and either potatoes or quinoa, a tiny grain that puffed up in cooking like barley. These formed the base of soups and stews to which a variety of beans and herbs such as hot chilies might be added.
Cereals from non-grasses, including buckwheat, amaranth, and quinoa
Legumes, including beans, peanuts, peas, and lentils
Nuts, including almonds, walnuts, and pine nuts
Oilseeds, including sunflower, rape, and sesame
Vegetables (see also list of vegetables) ...
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Ginger Pot Roast with Quinoa Salad and Ginger Pineapple Compote
Beer Braised Szechuan Chicken Wings
Steamed Sea Bass in Hot Beer and Ginger Lime sauce
Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette ...
Other grains (cereal and non-cereal) ground into flours include amaranth, barley, buckwheat, millet, oats, ~, teff, and triticale.
 Flours Made of Legumes, Tubers, Pulses, Etc.
When fully ripe, the quince has a wonderful perfume. It belongs to the apple family with much the same shape as an apple but a furry skin. Quince should not be eaten raw because it is very hard and bitter but it makes excellent preserves, especially marmalade. ~ ...
Although wheat flours are the most common and often essential flour to a product's quality, flour may be produced from many kinds of grains, potatoes, legumes, beans, and seeds. Example, Flour from soybeans, corn, oats, spelt, teff, ~, amaranth, rye, buckwheat, and more.
Cereal: an edible grain and seed, originating from barley, maize, cornmeal, corn, millet, oats, ~, rice, rye, sago, triticale, wheat, couscous and semolina.
See also: What is the meaning of Bread, Cheese, Grain, Sauce, Cooking?