Quinoa, pronounced KEEN-wha, was once the sacred staple of the Incas. The Incas called Quinoa the Mother Grain. Quinoa is similar in size to millet but flat with a pointed oval shape and looks like a cross between sesame seeds and millet. Technically Quinoa is not a true grain, but is the seed of the Goosefoot plant. It is used as a grain because of it's cooking characteristics. Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species but only three main varieties are cultivated: one producing very pale seeds called the white or sweet variety, a dark red fruited variety called Red Quinoa; and a Black Quinoa.
Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain.
Quinoa is the highest in protein of all the grains. It contains 10 essential amino acids, is low in sodium and high in calcium and iron. Quinoa is a wonder food for building strength and endurance.
Reasons to enjoy the benefits of Quinoa are:
Quinoa can be substituted for rice, wheat, corn and barley in recipes.
Quinoa is a rich and balanced source of vital nutrients.
Quinoa is a good source of fiber.
Quinoa is an alkaline food.
Quinoa is light, tasty and easy to digest. An Excellent source of nutrition for children.
Quinoa is 35 on the Glycemic Index.
Quinoa is a vegetarian solution.
Quinoa is a senior solution.
Quinoa is a diabetic solution.
Quinoa is a tasty solution.
Quinoa expands almost 5 times its size.
Quinoa is versatile - replaces any grain in a recipe.
TO Cook: No matter how you cook quinoa, rinsing is the key to success. Saponin dust often remains in polished grain and any residue will quickly dampen your enthusiasm. Sort and rinse 1 cup quinoa until water runs clear. Add to 2 cups water. Bring to boil. Cover and reduce heat, simmer until tender, approx. 15 minutes.
Keys to Cooking: Before cooking, quinoa must be rinsed to remove its bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of soapy looking "suds" when quinoa is swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. Repeat the process until the water runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly. In the kitchen, quinoa can be used much like rice, but it is not as susceptible to overcooking and offers more possibilities than other grains. It is fairly indestructible.
1. Cooked quinoa is excellent in hot casseroles, soups, stews, and stir-fries.
2. Uncooked seeds may be added to soups and stews.
3. Quinoa is often substituted for rice in rice dishes.
4. Dry roasting quinoa in a pan or in the oven before cooking will give a toasted flavor.
5. Quinoa cooked in fruit juice will add character to the flavor for use as a breakfast cereal or in desserts.
6. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.
7. Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.
8. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches.
9. Quinoa should be purchased in small amounts as it is high in oils, and should be stored in a cool dark place in glass jars (the refrigerator or freezer is an ideal place). For best results: Use the grains within a year.
To sprout the seeds: Soak about 1/3 cup seeds in a jar about 6 hours, then rinse and drain the seeds twice a day
When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color.
Country of Origin: Bolivia or Peru
43g or more og Whole Grains per serving
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
Ingredients: Organic Whole Grain Quinoa.
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