Re: Whole-Grain Spotlight: Quinoa

[Guest guest]

Orchid --

Do you use this like brown rice? Or in special recipes? How strong is the

flavor? What

does it taste like? Do you have children? Do they eat it and like it? And, um

.. . . er . . . uh

.. . . on a scale of 1 to 10, with beans at 8 and cherries at 10, how would your

rank it?

Rreason i ask, is that, for me, rye and foods with rye in them are about an 8.5

for me, so

quinoa has the potential to be a " dirty bomb. " I mean, I would want to be

forewarned

before going out an buying a big batch of it to cook, and then eating a whole

bunch, only

to discover that HoneyPie had planned a romantic evening at a Debussy concert

and that I

was going to have to maintain a " dainty and demeure " demeanor for a considerable

while.

Forwarned is forarmed.

Thanks. Heh.;-)

>

> Whole-Grain Spotlight: Quinoa

>

> Move over couscous - there's a new grain in town, quinoa (pronounced keen-wa).

Actually, quinoa isn't new at all - it's been grown for thousands of years in

the Peruvian

Andes and has been a staple in some South American diets for centuries. North

Americans

are just beginning to discover quinoa's unique nutritional makeup and

versatility.

>

> Quinoa grains are the seeds of a leafy, spinach-like plant. The Incas referred

to quinoa

as the " mother grain " because of its high protein content - the highest amongst

the grains

- and because it's a great source of vitamins and minerals, particularly

potassium, the B

vitamins, magnesium, zinc, and copper.

>

> Quinoa is as easy to make and use as rice, but cooks in half the time. To

cook, rinse

grains and combine two parts water with one part quinoa, bring to a boil, and

simmer for

about 15 minutes. Serve it up as a side dish, as part of a one-pot meal, or as

an addition

to soups and stews. Any uncooked leftovers can be stored for several months in

an

airtight container.

>

> Since quinoa is still relatively new to the American marketplace, at the

moment you may

only find it in specialty food stores or very large supermarkets. And though it

can be

expensive, keep in mind that besides its many nutritional benefits, it increases

about three

or four times in volume after cooking, which gives you more bang for your buck.

>

>

>

>

[Guest guest]

Orchid --

Do you use this like brown rice? Or in special recipes? How strong is the

flavor? What

does it taste like? Do you have children? Do they eat it and like it? And, um

.. . . er . . . uh

.. . . on a scale of 1 to 10, with beans at 8 and cherries at 10, how would your

rank it?

Rreason i ask, is that, for me, rye and foods with rye in them are about an 8.5

for me, so

quinoa has the potential to be a " dirty bomb. " I mean, I would want to be

forewarned

before going out an buying a big batch of it to cook, and then eating a whole

bunch, only

to discover that HoneyPie had planned a romantic evening at a Debussy concert

and that I

was going to have to maintain a " dainty and demeure " demeanor for a considerable

while.

Forwarned is forarmed.

Thanks. Heh.;-)

>

> Whole-Grain Spotlight: Quinoa

>

> Move over couscous - there's a new grain in town, quinoa (pronounced keen-wa).

Actually, quinoa isn't new at all - it's been grown for thousands of years in

the Peruvian

Andes and has been a staple in some South American diets for centuries. North

Americans

are just beginning to discover quinoa's unique nutritional makeup and

versatility.

>

> Quinoa grains are the seeds of a leafy, spinach-like plant. The Incas referred

to quinoa

as the " mother grain " because of its high protein content - the highest amongst

the grains

- and because it's a great source of vitamins and minerals, particularly

potassium, the B

vitamins, magnesium, zinc, and copper.

>

> Quinoa is as easy to make and use as rice, but cooks in half the time. To

cook, rinse

grains and combine two parts water with one part quinoa, bring to a boil, and

simmer for

about 15 minutes. Serve it up as a side dish, as part of a one-pot meal, or as

an addition

to soups and stews. Any uncooked leftovers can be stored for several months in

an

airtight container.

>

> Since quinoa is still relatively new to the American marketplace, at the

moment you may

only find it in specialty food stores or very large supermarkets. And though it

can be

expensive, keep in mind that besides its many nutritional benefits, it increases

about three

or four times in volume after cooking, which gives you more bang for your buck.

>

>

>

>

[Guest guest]

Orchid --

Do you use this like brown rice? Or in special recipes? How strong is the

flavor? What

does it taste like? Do you have children? Do they eat it and like it? And, um

.. . . er . . . uh

.. . . on a scale of 1 to 10, with beans at 8 and cherries at 10, how would your

rank it?

Rreason i ask, is that, for me, rye and foods with rye in them are about an 8.5

for me, so

quinoa has the potential to be a " dirty bomb. " I mean, I would want to be

forewarned

before going out an buying a big batch of it to cook, and then eating a whole

bunch, only

to discover that HoneyPie had planned a romantic evening at a Debussy concert

and that I

was going to have to maintain a " dainty and demeure " demeanor for a considerable

while.

Forwarned is forarmed.

Thanks. Heh.;-)

>

> Whole-Grain Spotlight: Quinoa

>

> Move over couscous - there's a new grain in town, quinoa (pronounced keen-wa).

Actually, quinoa isn't new at all - it's been grown for thousands of years in

the Peruvian

Andes and has been a staple in some South American diets for centuries. North

Americans

are just beginning to discover quinoa's unique nutritional makeup and

versatility.

>

> Quinoa grains are the seeds of a leafy, spinach-like plant. The Incas referred

to quinoa

as the " mother grain " because of its high protein content - the highest amongst

the grains

- and because it's a great source of vitamins and minerals, particularly

potassium, the B

vitamins, magnesium, zinc, and copper.

>

> Quinoa is as easy to make and use as rice, but cooks in half the time. To

cook, rinse

grains and combine two parts water with one part quinoa, bring to a boil, and

simmer for

about 15 minutes. Serve it up as a side dish, as part of a one-pot meal, or as

an addition

to soups and stews. Any uncooked leftovers can be stored for several months in

an

airtight container.

>

> Since quinoa is still relatively new to the American marketplace, at the

moment you may

only find it in specialty food stores or very large supermarkets. And though it

can be

expensive, keep in mind that besides its many nutritional benefits, it increases

about three

or four times in volume after cooking, which gives you more bang for your buck.

>

>

>

>

[Guest guest]

Anne,

Orchid didn't write that. She copied it from SBD's newsletter.

I hate quinoa. I think it tastes horrible.

ann

>

> Orchid --

> Do you use this like brown rice? Or in special recipes? How

strong is the flavor? What

> does it taste like? Do you have children? Do they eat it and like

it? And, um . . . er . . . uh

> . . . on a scale of 1 to 10, with beans at 8 and cherries at 10,

how would your rank it?

> Rreason i ask, is that, for me, rye and foods with rye in them are

about an 8.5 for me, so

> quinoa has the potential to be a " dirty bomb. " I mean, I would

want to be forewarned

> before going out an buying a big batch of it to cook, and then

eating a whole bunch, only

> to discover that HoneyPie had planned a romantic evening at a

Debussy concert and that I

> was going to have to maintain a " dainty and demeure " demeanor for a

considerable while.

> Forwarned is forarmed.

> Thanks. Heh.;-)