Cooking With Quinoa
|Book Size||236 x 201 x 21 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||1 Apr 2011|
|Subject Classification||Cookery / food & drink etc|
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.
Quinoa is simply delicious. In the kitchen, quinoa has a huge range of uses and lends itself beautifully to so many dishes. When cooked, it has a very delicate texture and 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. Here, you will find many different ways to use quinoa.
Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses 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.