Cooking with Quinoa by Rena Patten

Cooking with Quinoa

Cooking with Quinoa

“Cooking with Quinoa” is the book I consult whenever I want to eat Tasmanian Quinoa, or when I want to make something gluten free.

Quinoa (pronounced keen-wah) is a grain-like crop grown for its edible seeds.  It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and the Tasmanian grown quinoa is organic.  An ancient plant native to the Andes mountains, quinoa is known to have been a staple food of the Incas.  Quinoa contains more protein and iron than any other product.  The quality of this protein has been likened by the World Health Organization as being closest to milk.  Quinoa is also a very good source of manganese, magnesium, potassium, phosphorous, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine.  It has more calcium than cow’s milk, is an excellent antioxidant and is rich in dietary fibre.  Quinoa has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other product plus a low GI level.  The health benefits of this wonderful food are particularly significant.

Now that Quinoa is grown in Australia (Northern Tasmania), it is not only its delicious flavour and the health benefits that make it worth eating, but also its low food miles.

Don’t forget we also sell Quinoa flour.  And at a reasonable price too.

Buy this and other great cooking and gardening books at the Cygnet Market or at the Garden Shed and Pantry, Cygnet.

IYQ2013 – International Year of the Quinoa.  Read more here.

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