Recipe with Quinoa

Quinoa (Chenopodium quinoa), like buckwheat and amaranth, is a gluten-free pseudo-grain, meaning that it’s consumed like a grain (in seed form) but does not belong to a grass family like true cereal grains (i.e., wheat, oats, barley, and rye). Quinoa originated in South America and is closely related to beets, spinach, and amaranth. Its seeds are harvested and cooked whole, and are a rich source of protein, dietary fiber, B vitamins, iron, zinc, magnesium, phosphorus, and manganese.

Quinoa is a tasty addition to salads and can be used instead of rice in many preparations.

Little Quinoa Patties, by Heidi Swanson

Photo by Heidi Swanson



To cook quinoa: Combine 2 cups/12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
Dr. Alex Zaphiris

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