Quinoa—pronounced keen-wah—is a grain, but not just any grain. 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 usually organic. It is simply delicious and The Bookman has to confess to being a convert. I had read a lot about quinoa in magazines in recent times and then when I received this book and started cooking from it I was quickly hooked.
For the record quinoa contains more protein than any other grain. 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, is rich in dietary fibre and has more iron than any grain. It also has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other grain plus a low Glycemic Index level. All a bit boring I know but it is tasty and exceptionally good for you.
In the kitchen, quinoa has a huge range of uses and lends itself beautifully to so many dishes. When cooked it is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals.
It is simple to prepare, easy to digest and most enjoyable to eat. It is very light on the stomach and you don’t tend to feel at all heavy after eating a meal made with quinoa. There should be a packet of quinoa in every pantry.
I cooked the dish below and the publishers have kindly agreed to let me reproduce it on the blog. I can warmly recommend both the dish and the excellent book from which it was taken.
About the author:
Rena Patten has written this book to raise awareness of the versatility and health benefits of the many uses of quinoa in everyday meals and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances.
Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations.
Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.
Published by New Holland
Chorizo Sausage with Peas and Tomatoes - serves 4
You can substitute prawns or strips of chicken breast for the chorizo. If using chicken, cook it
almost completely at the beginning. Prawns can be added at the last but vary the cooking time
accordingly.
3 chorizo sausages
2 tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 tsp sweet paprika
1 x 400g (14oz) can cherry tomatoes,
undrained
2 cups quinoa grain, rinsed and
drained
3 cups hot water
salt and pepper
2 cups frozen peas
3 tbsp chopped flatleaf parsley
2 tbsp chopped chives
Cut the chorizo into quarters lengthways, then into pieces. Heat the oil in a large deep frying
pan and cook the chorizo until golden, then remove from the pan.
Add the onion and sauté until soft, adding a little extra oil if needed. Stir in the garlic
and cook until fragrant, then add the paprika, cherry tomatoes, quinoa and water. Season to
taste, cover and simmer for 10 minutes. Stir in the peas, parsley, chives and chorizo and
simmer, covered, for a further 8–10 minutes.
1 comment:
Such a great article it was which It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. In which simply delicious and The Bookman has to confess to being a convert. Thanks for sharing this article.
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