Confetti quinoa

Some cool quinoa images:

Confetti quinoa
Image by SaucyGlo
Confetti quinoa, recipe:…

Quinoa (Chenopodium quinoa) – Neglected and Underutilized species
Image by Bioversity International
A selection of different quinoa.

Quinoa has been cultivated for 7,000 years. Called the "mother grain" by the ancient Incas it sustained their population until the Spanish conquerors arrived in 1532 and replaced their cultivations with wheat and barley. Today, the scientific recognition that quinoa has a protein level equal, if not superior, to powdered milk, plus a high calcium content, it is returning to "mother grain" status in some parts of the Andes.

“Neglected no more”, an IFAD funded Bioversity project designed to bring neglected crops such as quinoa back into the daily lives of the rural poor, has been crucial in helping these farmers return to their traditional crops by working with them to determine which varieties work best and introducing them to better production methods.

Working with women in India and Bolivia to process Neglected and Underutilized Species:…

Credit: Bioversity International D. Astudillo

How do you use quinoa in a crockpot recipe?

Question by cjhutch: How do you use quinoa in a crockpot recipe?
I am doing a recipe in a slow cooker using chicken and rice among other things. I wanted to add quinoa for the health benefits, but this is my first time using quinoa. Help!

Best answer:

Answer by mountainparadise
It doesn’t take as long as rice to cook but is similar in that it will absorb liquid…can be cooked on high in about twenty minutes

Add your own answer in the comments!

Cool Quinoa images

Check out these quinoa images:

Quinoa salad
Image by markhillary
Quinoa salad – dinner last night

What Is Quinoa?

What Is Quinoa?

Besides knowing the proper way to pronounce it (“Keen-wah”), Mike explains everything you need to know about this amazing…grain? Seed? Fruit?
Video Rating: 4 / 5

Carol Fenster’s Gluten-Free Grain Salads for Cool, Healthy Summer Dining

Carol Fenster’s Gluten-Free Grain Salads for Cool, Healthy Summer Dining

Denver, CO (PRWEB) July 02, 2012

Summer is the perfect time to serve grain salads says Carol Fenster, co-author of Whole Grains and the Gluten-Free Diet, because preparing them wont heat up the kitchen, they can be served hot or cold, and they are very nutritious and extremely versatile.

“Summers heat makes us yearn for cool dishes, so why not try a hearty, gluten-free grain dish that satisfies, yet provides important nutrients,” says Carol Fenster, author of 10 gluten-free cookbooksand her tips for preparing them wont heat up the kitchen. Any dish traditionally made with wheat berries, bulgur, or farro can also be made with gluten-free grains, says Fenster, adding that gluten-free grains (also called cereals) are the seeds of plants and include brown rice, corn, millet, oats (pure, uncontaminated), sorghum, teff, and wild riceas well as amaranth, buckwheat and quinoa.

For summer entertaining, Fenster replaces the usual potato salad and coleslaw with grain salads made of cooked gluten-free grains. Her favorites are buckwheat, brown rice, quinoa, sorghum, and wild rice because the grains are larger and their texture is chewier and more like wheat than the smaller grains of amaranth or teff. She offers these tips for preparing the grains while keeping the kitchen cool:

[1] Cook the grains in the morning or evening when the kitchen is cooler (or use a slow-cooker), then toss them with salad dressing.

[2] Chill all day or overnight to let the grains absorb the flavors from the salad dressing.

[3] Just before serving that evening or the next day, add colorful chopped vegetables or fruits, nuts, feta, or olivesand perhaps cooked shrimp or chopped cooked chicken, to make it a main dish. Arranged on a large platter, grain saladssuch as Wild Rice Saladare stunningly beautiful and enticing and can be served at room temperature, making them ideal for outdoor entertaining.

Grain salads also make it easier to meet the Whole Grain Councils recommended quota of 3 to 5 daily servings of whole grains defined as those that include the bran, germ, and endospermthat contain all of the grains nutrients, instead of being polished away during processing. This is especially important for people on a gluten-free diet, says Fenster, because they miss out on vital nutrients when they avoid wheat grains.

Gluten is the general name for specific proteins found in the grains wheat and barley, but also in spelt, kamut, rye, farro, and triticale. About 3 million Americans have celiac disease, an autoimmune disorder where gluten inhibits the absorption of nutrients in food. The only treatment is a strict lifelong, gluten-free diet. Another 18 to 21 million people have non-celiac gluten sensitivity and must also follow a gluten-free diet.

The benefits of eating whole grains include lower risk of obesity, lower cholesterol levels, and a reduced risk of heart disease, stroke, type-2 diabetes, and cancer so it is important that everyone eat the required servings per day, says Fenster, whose on-line cookbook at GFreeCuisine also offers grain dishes. She adds, Many people say they would eat more whole grains to reap these benefits if they knew how to prepare them. Grain salads are an easy, tasty way to meet these daily goals and reap these benefitsespecially in the summer when cool dishes are especially welcome.

What are some good recipes that use quinoa?

Question by L.: What are some good recipes that use quinoa?

Best answer:

Answer by depps_lover

2 c. cooked quinoa
1 c. apple juice concentrate
1/2 c. raisins
1 c. chopped water chestnuts
1 1/2 tsp. vanilla extract
Grated zest of 1 lemon
Pinch of ground cinnamon
1 kiwi fruit for garnish

In a medium saucepan, combine quinoa, apple juice concentrate, raisins, water chestnuts, vanilla, lemon zest, and cinnamon. Cover pan and bring to a boil, then reduce heat and simmer for 15 minutes.
Slice kiwi fruit. Divide pudding among 5 dessert dishes and top with kiwi fruit slices. Makes 5 servings.

Quinoa (pronounced Keen-wa) has the texture of whole cereal grains but, like buckwheat, is actually the fruit of an annual herb. It’s available in most large health food stores and in some supermarkets.

To prepare 2 cups of cooked quinoa: Thoroughly rinse 1/2 cup quinoa and drain. Combine quinoa with 1/2 cup water in a saucepan and bring to a boil. Cover pan, reduce heat to medium-low, and simmer for 10 to 15 minutes or until water is completely absorbed and grain is translucent.


1 c. quinoa
1/2 c. wild rice
3 c. boiling water

Combine quinoa and wild rice in saucepan with boiling water cover and simmer for 20 minutes or until all moisture is gone. Cool. 1/4 c. celery, chopped very fine 1/4 c. onion, chopped very fine 2 cloves garlic, minced 1 tbsp. chopped parsley 1/2 c. mushrooms, chopped fine 1 tbsp. soy sauce Mix in 1/2 c. bread crumbs 1/4 tsp. nutmeg
Mix all the above ingredients together well with quinoa and wild rice; let stand in refrigerator 2-4 hours then form into croquettes or small patties. Dredge in flour and dip into eggs mixed with 4 teaspoons milk, then roll into bread crumbs, let set for 1/2 hour.

Deep fry until golden brown. Serve at once with a hot mustard sauce of your choice. You may add cooked chicken or shrimp to this recipe. This mixture is a little moist and hard to dredge in flour and roll in bread crumbs, just be real careful. When fried the center is creamy and moist and very good.

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This PROTEIN SHAKE is out of this WORLD!

This PROTEIN SHAKE is out of this WORLD! Quinoa, Banana, Egg Whites, Chocolate, Protein Shake
Video Rating: 5 / 5

Nice Quinoa photos

A few nice quinoa images I found:

Image by star5112

Image by star5112

Image by star5112

More benefits of quinoa

Benefits for your digestive system

As a complex carbohydrate, quinoa acts an internal cleanser, easing the progress of food through the digestive tract. Used regularly in your diet, quinoa can help keep you free of constipation and bloating. Unlike more common grains such as wheat, barley, and oats, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like coeliac disease. This versatile seed can be used in breads, soups or other foods where grains are a primary ingredient, offering a steady source of colon-cleansing fiber. The vitamin B and folate in quinoa also help the liver in its role of eliminating wastes from the body, adding to quinoa’s detoxifying properties.

More Quinoa Benefits — good for your waistline!

Quinoa is a satisfying, low-cholesterol source of complex carbohydrates. Rich in fiber, it’s digested slowly and has a low glycemic index, helping you steer clear of the blood-sugar roller coaster. With its chewy texture, quinoa can be eaten at a leisurely pace. Its heart-healthy polyunsaturated fats will leave you feeling full while providing more quality nutrition than breads or cereals made of refined grains. Quinoa can be eaten as a breakfast food to provide long-lasting energy and help you breeze through your morning workout. A meal of vegetables and quinoa, or quinoa and beans, is perfect: high in vitamins, minerals and protein, while low in fat and calories.