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"A member of the goosefoot family (Chenopodium quinoa), quinoa is grown in the altiplano of the Andes in Bolivia, Ecuador, and Peru, and some in Chile and Argentian. A pilot crop grows in Boulder, Colorado.

Quinoa has historically been the staple food of the Andes, traditonally eaten like rice, toasted and ground to make tortillas, and fermented to make chicha, a drink. As the "mother grain" of the Incas, quinoa was of such central importance to that civilization, that by destroying its cultivation, the Spaniards subdued the Inca Empire in one year.

Quinoa cooks up quickly in 15-25 minutes into a light, fluffy "cute curly" yellow grain. It has a gourmet look and a very delicate flavor. The flavor makes light crepes and waffles in our blender recipes. It is gluten-free, providing another grain choice for the gluten intolerant. With high protein and high lysine content, quinoa is one of the most nutritious grains. It is very expensive.

A substance on the surface of quinoa seed called saponins imparts a bitter taste and must be rinsed away. I rinse the seed in a strainer 1-2 minutes the evening before using it, soak it in a bowl of water overnight, drain it, and rinse again, about 1 minute. This procedure is included in our recipes for quinoa crepes, waffles, and creamed cereal." p., 75-76 BREAKFASTS By Sue Gregg, Reprinted by permission


The added butter givesthis cereal an especially pleasing flavor. The rinsing and soaking of the grain is essential to remove bitter flavor (p.75 BREAKFASTSfor details)

AMOUNT: 2-3 servings (Double, triple as needed)

1. The night before, put quinoa in strainer and rinse for 1 minute:

1/2 cup quinoa

2. Set strainer with rinsed quinoa in a bowl filled with water so that it is submerged. Let stand overnight.

3. Discard water and rinse quinoa another 30 seconds.

4. Blend in blender on high speed about 1 minute:

1/2 Cup water
2 TB rinsed, drained quinoa

5. In saucepan bring water to a boil, stir in blender mixture and return to boil; stir in blender mixture and return to boil; stir in remaining ingredients:

1 Cup water
blender mixture
remaining rinsed, drained quinoa
1/4 tsp. salt

6. Lower heat, cover and simmer 20-25 minutes until water is absorbed; stir 2 or 3 times during cooking.

7. To serve, blend in 1 TB butter for an extra special flavor.

p. 106, BREAKFASTS By Sue Gregg, Reprinted by permission.

This salad goes together quite easily, with gourmet flair, it is colorful and declicious.

5 TB olive oil
1/2 C. Quinoa, rinsed thoroughly in cold water, drained
1 C. chicken broth
1/4 tsp. salt
1/4 tsp. cumin, ground
2 TB lime juice
1/8 tsp. black pepper
1 C. cooked or canned black beans, drained
1 C. whole kernel corn
1 C. ripe tomato, peeled, seeded, diced
1/2 C. sweet red pepper, seeded and chopped
2 green onions finely chopped
3 TB chopped cilantro (opt)
2 TB chopped parsley
2 C. mixed salad greens

1. In a 1 qt saucepan (or small pressure cooker) heat 2 TB oil over medium heat. Add Quinoa and stir until toasted and aromatic, about 5 minutes. Stir in broth, cumin, salt, heat to a boil over heat, until liquid is absorbed, about 15 minutes. Remove from heat & let stand 5 minutes fluff 2ith a fork, set aside to cool.

2. In medium bowl, whisk 4 TB oil, lime juice, and pepper. Stir in black beans, corn, tomato, red pepper, green onion, cilantro, parsely and mixed Quinoa.

3. Serving: Divide greens amond 4 salad plates. Spoon quinoa mixutre onto greens. Serve at room temperature or refrigerate 30 minutes before serving.


2 Cups Cooked Quinoa (see above instructions for cooking the grain)
1 Cup diced cucumber
5 Pepperocini's (bottled, optional)
1/2 Cup Feta cheese, crumbled
5-10 Cherry Tomatoes, quartered or halved

Oil and Vinegar Dressing or Greek Salad Dressing - contains oregano, pepper and garlic - To moisten or to taste!

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