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Organic Quinoa Grain

Pronounced "keen-wa". Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin which will leave quinoa bitter unless rinsed off under running water before cooking. Expands to four times its volume when cooked. Combine with millet, bugler or buckwheat for variety. Substitute for bugler in tabouli. Makes a very light breakfast cereal.

Nutrition Facts

Serving Size: 1/4 cup (43 g)

Nutrient Amount % DV

Calories 160    Calories from Fat 20    Total Fat 2.5 g 4%    Sodium 10 mg 0%   

Total Carbohydrate 30 g 10%    Dietary Fiber 3 g 12%    Sugars 0 g    Protein 6 g

Calcium 2%    Iron 20%

• Basic cooking instructions: Soak quinoa in warm water for 5 minutes. Wash, drain and rinse several times. Add 1 cup quinoa to 2 cups boiling water. Return to boil, lower heat and simmer until water is absorbed

Crispy Quinoa Cookies

• 1/2 cup Honey

• 1/3 cup Brown Sugar

• 1/2 cup Butter

• 1/2 cup Almond Butter

• 1/2 tsp. Vanilla Extract

• 1 cup Quinoa Flour

• 3/4 cup Quinoa Flakes

• 1 tsp. Baking Soda

• 1/4 tsp Salt

• 1/2 cup chopped Walnuts

Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla.

Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.

Quinoa (pronounced keen-wah) is a seed grain of the Chenepodium family.  It is considered a complete protein because it contains all eight essential amino acids.

Quinoa is light and tasty, easy to digest, and blends well with other ingredients.  It is perfect for people who are intolerant of wheat and gluten.

Here are a couple of recipes to try.  Feel free to add your favorite meat or meat substitute to these dishes.

Quinoa with Broccoli and Cashews

1 tablespoon olive oil
2 cloves garlic, minced
1/2 medium red onion, diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup quinoa
1/2 teaspoon sea salt
1 cup broccoli florets
fresh ground black pepper to taste
1/2 cup roasted cashew pieces
2 scallions, thinly sliced

Heat oil over medium heat in a saucepan and sauté onion and garlic for 3 minutes.  Add tomatoes, broth, wine and lemon juice and bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer, covered, about 20 minutes.  Add broccoli and simmer an additional 5 or 6 minutes.  Remove from heat and toss gently until combined.  Add pepper to taste.  Garnish with cashews and scallions before serving.

Makes 4 servings
 

Quinoa Salad

1/2 cup quinoa
1/2 cup water
1/2 cup apple juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 Red Delicious apple, cored and chopped
2 teaspoons lemon juice
1/2 cup raisins
1 cup chopped celery

In a medium covered saucepan, bring water, apple juice and spices to a boil.  Add quinoa.  Return to a boil and cook over low heat for 15 minutes.  Remove from heat and cool.  When chilled, add apple tossed with lemon juice, raisins and celery.

Makes 4 servings