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| − | {{cereal}}
| + | #REDIRECT [[wikipedia:Quinoa|Quinoa]] |
| − | [[Image:Quinoa.jpg|right|thumb|Milled, organic quinoa]]
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| − | '''Quinoa''' (pronounced keen-wa) is a pseudocereal grain originating in [[Cookbook:South American cuisines|South America]]. The seed heads are naturally pest resistant as the seeds are coated with saponins which must be washed off before eating. The resulting saponin-laden water is useful for cleaning.
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| − | Quinoa is a very nutritious grain with a high protein content (12%-18%) and, unlike other grains, has a well balanced profile of essential amino acids. It is naturally [[Cookbook:Gluten-Free|gluten-free]], and is a good replacement grain for people who are avoiding wheat in their diets.
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| − | Quinoa can be cooked like any other grain; the taste is mild and slightly nutty. It is readily available from health food stores and many standard grocery stores. | |
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| − | ==Preparation==
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| − | Before use, quinoa must be soaked to remove the saponins; this step is not necessary for some packets of quinoa which have been pre-soaked for convenience. Soak quinoa in a bowl or pot, totally covered with water, for 3 to 4 hours, then discard or reserve the soak water, and replace with fresh water to soak a further hour or so.
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| − | After the soaking preparation, quinoa can be prepared much like white rice.
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| − | # Add one cup of quinoa to two cups of water, and bring to a boil.
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| − | # Lower the heat, and simmer on the lowest heat setting for 16-18 minutes.
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| − | # Set aside off the heat for five minutes before serving.
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| − | {{Wikipedia|Quinoa}}
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| − | [[Category:Quinoa recipes]]
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