Quinoa (prounounced keen-wa) was a staple food for the South American Indians living in the high altitudes of the Andes Mountains. It was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 - 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed mother of all grains by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa. Quinoa is a “pseudo-grain”—actually a gluten-free seed, but used in cooking like a whole grain. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids. It is also a good source of dietary fiber. Naturally gluten free, this powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet that are looking to increase their protein and fiber. Quinoa is delicious on its own and the earthy flavor of quinoa makes it ideal for pilafs, soups and salads. Unlike many whole grains, quinoa takes very little time to prepare and can be substituted anywhere whole grains are used. It is a nutritious alternative to couscous and white rice in most recipes. Use it for a hot breakfast cereal or add uncooked quinoa to breads for a delightful crunch. Why be boring with macaroni salad for your next potluck? Our simply titled, Quinoa Salad is one of our most popular recipes and sure to impress your friends and prove your culinary expertise. Mix up your dinner menu with our Sopa de Quinoa, a South American soup that is sure to warm your insides and nourish your soul. No matter how you serve it, quinoa is a wonderful addition to your menu. Our quinoa has been thoroughly rinsed and air dried to remove the naturally occurring bitter saponins. Sopa de Quinoa This flavorful soup is inspired by a traditional quinoa dish eaten in South and Central America. Adjust the amount or type of chile pepper to make it as spicy or mild as you like. 1 Tbsp Oil, 1 cup diced Onion, 4 cloves Garlic, minced, 1 Serrano Chile, minced, 1 tsp ground Cumin, 1/2 tsp ground Black Pepper, 1/2 tsp Salt, 2 Tomatoes, diced ,1 medium Yukon Gold Potato, cubed 8 cups Vegetable Broth, 1 cup Yellow Corn Kernels, 1 cup diced Red Bel Pepper, 3/4 cup Quinoa 1/4 cup chopped Parsley, 2 Tbsp chopped Cilantro, 2 Tbsp Lime Juice Heat oil in soup pot over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, serrano chile, cumin, black pepper and salt. Cook until fragrant, 1-2 minutes. Add tomatoes, potato and broth. Cook over medium to medium-low heat until potato is soft, about 40 minutes. Add corn, bell pepper and quinoa. Cook stirring occasionally, until quinoa begins to soften, about 8 minutes. Add parsley, cilantro and lime juice just before serving. Makes 6 servings. Calories 180.00, Calories from Fat 25.00, Total Fat 2.50 g 4 %, Saturated Fat 0.00 g 0 %, Trans Fat 0 g 0 % Cholesterol 0.00 mg 0 %, Sodium 10.00 mg 0 %, Total Carbohydrate 32.00 g 11 %, Dietary Fiber 2.00 g 8 % Sugars 0.00 g N/A Protein 7.00 g 14 %, Vitamin A 0.00 %, Vitamin C 0.00 %, Calcium 2.00 %, Iron 15.00 %
Posted on: Sun, 28 Dec 2014 22:40:23 +0000
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