QUINOA Pronounced “keen-wah”

Quinoa was the staple food of the Inca Empire and was revered as sacred. Referred to as the ‘Mother Grain,’ it has grown in the South American Andes for thousands of years, and thrives in high, cold altitudes.
It is a cousin of amaranth and buckwheat, and as such is usually well tolerated by those who are allergic to various grains. About the same size as millet, quinoa cooks quickly to a light and fluffy texture and can be substituted for almost any grain in almost any recipe.

Quinoa is the only grain to contain a complete protein source (similar to milk). It provides all the essential amino acids, including lysine, a scarce amino acid in vegetables, as well as methionine and cystine in an almost perfect profile. These are especially important for vegetarians because most plant sources have inadequate amounts. Quinoa is light, tasty and easy to digest. According the asian energetics of food, it is warming and energizing in nature and is very good for tonifying kidney yang. A high source of B vitamins, vitamin E, Iron, Calcium, and of course fiber, quinoa is an excellent addition to make to your regular diet.

 

Basic cooking instructions:
1 cup quinoa to 2 cups of water or stock
Rinse well before cooking as this prevents a bitter flavour to the grain
Bring water to a boil, add quinoa
Simmer covered on medium heat for 15minutes or until water is absorbed

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QUINOA SALAD  OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO OOO
1 cup quinoa (rinsed thoroughly)
2 cups water
1 can chick peas (rinsed and drained)
1/2 cup almonds
1/4 cup dried apricots (or raisins)
1 medium tomato
1/4 cup red onion
1/4 lb baby spinach leaves
1 bunch fresh cilantro

Bring water to a boil in a medium saucepan. Add quinoa and lower heat to medium low. Cover and cook 15 minutes (or until water is absorbed). Meanwhile, chop tomato, onion, apricots and cilantro. Roast almonds under the broiler for 3 minutes, careful not to burn them. Once roasted, allow almonds to cool before coarsely chopping them.
In a large bowl, toss spinach, quinoa, chick peas, onion, tomato, apricots and almonds.

Serve with fresh dressing
2 tbsp lemon juice
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 tbsp stone ground or Dijon mustard
1 tsp sea salt
1 tsp honey
2 cloves garlic
1/8 tsp ground cumin
1/8 tsp cinnamon
1/8 tsp ground ginger

Add all ingredients together and serve over quinoa salad. Enjoy!