kitchenaid

If you have not tried quinoa yet, you owe it to yourself and your family to cook and serve some tonight.

The grain-like food was eaten for thousands of years by the Incas in South America, which they revered as sacred. And no wonder. It is one of the most nutritious foods in the world, higher in essential amino acids than wheat. But unlike wheat, quinoa is gluten free.

Although some residents of the Andean region, where it also created its leaves to eat, eat, most peopleQuinoa in their seeds or grain form. Fortunately, it is easy to prepare and cook in this form.

Quinoa showing up on more shelves in the supermarkets in the United States, Canada and Europe, but, depending on where you live, you could find him in a specialized or organic supermarket. Try a package of seeds, their waxy outer layers have been removed by washing or other procedures.

When you buy with quinoa coating still, you have to rinse itvigorously in a colander, then enjoy it for several hours in water, then rinse it again. If you are called behind one of the coating, which is full of a bitter substance to leave saponin, your quinoa taste terrible.

Fortunately, the majority of commercially marketed quinoa in North America and Europe of today has already been processed to remove the coating to be sold.

The easiest way to prepare quinoa, it is much to cook as you would rice. Simply add a cup of de-coated seeds poured into a pot and twoCups of water over it. Bring to the boil, cover pan, and then turn the heat to simmer at a low. Let it boil for about 15 minutes, then remove from heat.

Their cooked quinoa should be light and fluffy, like boiled rice, in fact, it can be in almost any dish where you would normally use, use rice. Add your favorite vegetables, meats and spices and enjoy. My South Louisiana heritage shows here, but I must say that my own favorite way to familiarize yourself with a Quinoa JambalayaShrimp and sausage.

If you want to try baking with it, you are looking for quinoa flour store in the form. You will probably need to combine it with something else such as sorghum flour or tapioca starch to get a good cake mix. Some cooks recommend a mixture of 2 parts quinoa flour, 2 parts sorghum flour and 1 part tapioca starch.

Is there a gluten allergy in your life? Try some of these special treats using quinoa-based mix and see how easy it is to bring back joy of baking ison the table.

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