Quinoa in your Kitchen

Quinoa is a gluten free supergrain, that people suffering from food allergies and a gluten intolerance can easily assimilate.

Keenwa is high in protein, usually up to 50 percent more protein than other grains and is an adequate substitute for meat in a vegetarian diet.

Keenwa is easy to cook - using 1 cup of this supergrain to 2 cups of water. It should be rinsed several times before cooking. Then simmer for 20 minutes. It expands to 4 times its volume when cooked.



This tasty supergrain’s protein has an exceptionally attractive amino acid balance for human nutrition.

This grain has higher levels of fat, calcium, phosphorus, iron and the B-vitamins than wheat, corn, oats or rice.

It is often referred to as a Supergrain because it has an enormous germ or embryo, which embraces its entire circumference. This embryo is the nutrient-rich portion of the whole plant.

This large germ or embryo accounts for its high protein content.

Of all the whole grains, keenwa is the most nutritious and best combines versatility and speedy preparation.

I sometimes cook this grain the night before and have it for breakfast with coconut milk or almond milk over it. You can always sweeten it up a little, using honey,agave nectar or even molasses.

It can be used as a multipurpose flour and is second only to wheat.

Global Health Information of Interest:

Most of the calories consumed throughout the world come from only seven food families. These two food families afford well over half of the world's food volume. They are:

• Grasses - cereal grains, bamboo and sugar cane
• Legumes - peas, beans, lentils and peanuts

The other most-used food families vary according to the climate and region.

• Palms - coconut and palm kernel oil
• Cabbage family - cabbage, broccoli, Chinese cabbage, radishes and many more common vegetables
• Nightshade family - potatoes, tomatoes and peppers
• Rose family - temperate tree fruits and some berries
• Carrot family of foods - carrots, celery and parsnips

Other food families like citrus, fungus, olives, grapes, sweet potatoes and seaweed are strong in various areas of the world.

If some of these foods listed above are unfamiliar to you - try them - broaden your culinary tastes. Enjoy some new and different foods. I will help you out by printing some interesting and tasty recipes.

Some Healthy Quinoa Recipes

Ingredients:

1 cup lentils

3 cups pure water

1 strip kombu seaweed

1 tbsp. Sesame oil

1 bay leaf

½ tsp. Dry savory

1 leek, cleaned and sliced into ½ inch pieces

2 cloves garlic, minced

2 sticks of celery, sliced

1 large parsnip, peeled and diced

½ cup quinoa

2 cups vegetable stock

2 tbsp. Tamari

¼ tsp salt

Directions:

1. Place the lentils and kombu in water and bring to a boil. Simmer until lentils are tender. Remove from heat and allow to sit, while you are doing the next step.

2. Heat the oil in a heavy soup pot and sauté the bay leaf, savory, leek, garlic, celery, parsnip and quinoa. Remove kombu from the lentils and dice it. Add kombu, lentils and cooking liquid to the soup pot. Add the stock, bring a boil, cover and simmer for 30 minutes. Season with tamarai, salt and pepper to taste.

3. If you have a crock pot, and want to make it real simple, put all the ingredients in the crock pot and turn it on LOW. Cook until lentils and parsnips are tender. Remove the bay leaf before serving. This way you are omitting the sauté step, so you would not be heating the oil in the recipe. You could add some for flavor after the cooking is done.

Cream of Turkey Soup

This wonderful creamy soup is actually made with quinoa.

Ingredients:

1 tbsp. unsalted butter

1 sm. onion finely chopped

1 clove garlic, put through a garlic presser

2 ribs of celery, finely chopped

6 med. mushrooms, chopped very fine

1 med. carrot, diced small

(You can add any vegetables of your choice as well)

1/2 tsp. dried sage

8 cups turkey stock

1 cup diced turkey

1/2 cup quinoa

salt and pepper to taste

Directions:

1. In your favourite soup pot, heat the butter. Saute onion, garlic, and celery over medium heat, until the onion is translucent. This usually takes about 5 minutes. Watch it carefully, so it doesn't burn.

Add the mushrooms and carrot any additional veggies at this point and continue sauteing for another 5 minutes.

2. Add the sage, turkey stock, turkey, quinoa and seasonings. Simmmer 30 to 40 minutes with the lid on.

Add salt and pepper to taste.

Other Grains that are Gluten Free

Buckwheat cooks more quickly and is more adaptable than millet, barley, rye and oats.

Click Here! TO SEE A COOKBOOK OF EASY RECIPES USING THIS NUTRITIOUS GRAIN!

Healthy Salad Recipes

This Salad is amazing! I borrowed it from 'Quinoa the Supergrain' by Rebecca Wood.

Salad Ingredients

4 cups cooked and cooled quinoa

1/2 cup oil-cured black olives, pitted and sliced

1/2 cup dried oil-cured green olives, pitted and sliced

3 tbsp. thinly sliced scallion

3 tbsp. minced fresh parsley

3 tbsp. minced fresh oregano (or 1 1/2 tsp. dried)

Directions:

Toss together the quinoa, black and green olives, scallions, parsley and oregano.

Dressing Ingredients

2 tbsp. fresh lemon juice

3 tbsp.extra virgin olive oil

1/4 tsp. salt

1/4 tsp. dried mustard powder

Directions

Whisk together the lemon juice, olive oil, salt and mustard powder.

Mix the dressing into the salad.

Refrigerate for a minimum of 1 hour, but it is even better when prepared the day before you are planning on serving it.

Arrange a bed of escarole leaves on a salad plate and add the salad.

Holistic Health

The holistic view of health says that our very survival depends upon how well we harmonize our lives with our ecosystem.

As quinoa survives very difficult growing conditions, it may help us who eat this supergrain, adapt to unhealthful environmental conditions. ie: city air, city water, etc.

In addition to that, consuming more whole foods in your diet, as opposed to refined foods, supports your body, mind and spirit!

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