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     Title: Quinoa Information
Categories: Info/tips
     Yield: 1 servings


 Quinoa: Native to the Andes and about the size of
 sesame seeds, quinoa (pronounced KEEN-wa) has a more
 impressive protein profile than that of wheat and
 contains numerous amino acids (lysine, cystine, and
 methionine) not normally found in grains.  It's also
 very quick-cooking, delicious, and easy to digest.

 Quinoa must be carefully swooshed in water and rinsed
 multiple times until the water runs clear to remove
 all the bitter saponin coating (believe to be a
 natural insect repellent).  Packaged quinoa tends to
 be cleaner than quinoa bought in bulk.  Rinse the
 quinoa just before cooking and drain it thoroughly.
 If the grain sits for 5 to 10 minutes in a moistened
 condition, the seeds begin to soften and this throws
 off the cooking time.

 Plain-cooked quinoa has a slightly grassy taste, so I
 prefer to cook it in vegetable stock with a few cloves
 of garlic or perhaps a generous pinch of dried herbs.
 I have experimented with toasting the quinoa before
 cooking, but I don't think it's worth the effort: The
 grain has a lovely nutty quality and slight crunch
 without any extra fussing.

 The trick to preparing quinoa is to be stingy on the
 water and the cooking time:  It can turn to mush in a
 flash.  Be on guard!  Properly cooked, it will be
 light, fluffy, and transparent, with a small white
 filament (the sprout) dangling visibly.  At the end of
 cooking time, if there's unabsorbed liquid in the pot
 and the quinoa is tender, simply pass it through the
 strainer.

 Quinoa's mild flavor makes it a very versatile grain.
 Substitute it for bulgar for a sensational Tabbouleh,
 or dye it scarlet with some raw beets and serve it
 warm or at room temperature.  It's also a natural
 cooked with corn, another native American.  For a
 special treat, mail-order Ernie New's organic black
 quinoa; it's gorgeous to look at, and has a delightful
 nutty taste.  Warning: Ernie's black quinoa needs lots
 of rinsing and a minute or two more of cooking.

 BLACK QUINOA source:

 :       Ernie New
 :       White Mountain Farm, Inc.
 :       8890 Lane 4 North
 :       Mosca, CO 81146
 :       719-378-2436

 Source: Recipes from an Ecological Kitchen
 :       - by Lorna J. Sass
 :       ISBN: 0-688-1051-1
 :       Typed for you by Karen Mintzias

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