This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
Pronounce it: keen-wah
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, may not be a household name just yet, but it is set for a starry future - as far as grains go.
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1 cup , rinsed and drained
2 cups vegetable stock or broth
1 teaspoon olive oil
1 avocado, diced
1 red pepper, diced
1 can black beans, drained and rinsed
2 tablespoons lime juice
salt and pepper ...
By Danilo Alfaro
Quinoa makes a great ingredient for salads.
- is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains.
Recipe: Tomato-Basil Bread
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Quinoa (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother grain", quinoa is today an important food in South American cuisine.
(kEEN-wah) - was once the staple food of the Incas and was known as "the mother grain" in ancient times. It has just started to catch on in the U.S.
Dating back to the Incas, this grain is still grown in Bolivia and Peru. It is regarded as a 'superfood' as it is extremely rich in complete protein, so is excellent for vegetarians.
= hie Pronunciation: KEEN-wah Notes: This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture.
Quinoa is a species of goosefoot (in the same subfamily as spinach and beets) grown primarily as a pseudo-cereal crop. Although technically neither a grain nor a cereal, it is generally considered to be a grain crop.
These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. is considered a complete protein because it contains all eight essential amino acids.
Has been used for hundred of years as a cereal. The Incas called it, "the mother seed". Related to the plant family of spinach and beets. The seeds of the quinoa plant are ground into flour.
An ancient grain-like seed with a delicate yet crunchy texture. Good source of protein.
Foods depleted of some or all vitamins, minerals and fiber.
Quinoa: This protein powerhouse is actually a small dried seed with a great nutty flavor. It's perfect as a stuffing for enchiladas or tacos or use it to make delicious salads such as Quinoa Salad with Roasted Vegetables.
: slightly crunchy small grain of South American origin. It's similar to millet and gluten-free. can be used in salads, soups, and chilis and can also be ground into flour.
Quinoa is ancient grain that was grown by the Incas and is rich in nutrients, especially amino acids. The small, pale grains expand and become tender when cooked and have a pleasantly earthy taste.
- Pronounced (KEEN-wah). A natural high-protein whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes.
Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail
Fried poblano slices ...
: Pronounced "KEEN-wah." A tiny, ancient grain cultivated by the Incas that is still grown extensively in the Andean region of South America.
A gluten-free flour made from grinding quinoa grain. It is highly nutritious and yields a tender, moist crumb in cookies, pancakes, waffles, and fruitcakes.
Considered a grain, has ancient South African origins and is prized for its nutritional value. Pronounced keen wa, it is high in protein and is available from health food stores. It can often be used instead of rice.
Until recently, quinoa was only consumed whole. Quinoa is the most nutritionally rich grain, boasting up to 20 percent protein balanced with amino acids. It’s also full of iron and fiber.
- The seeds of a South American herb plant which can be treated as a grain and ground for flour
Quorn - The brandname of a vegetarian meat alternative produced from fungal proteins ...
Some types of porridge are made with sorghum.
Barley can be used to make porridge.
makes a great gluten free hot breakfast /porridge. 5 to 10 minutes and it is ready.
Hot Breakfast With Fruits ...
Quinoa - Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas some 5000 years ago, it can be substituted for rice in most recipes.
(KEEN-wah) A grain that was a staple of the ancient Incas; it has a high protein content (contains all essential amino acids), a small beadlike shape, an ivory color and a delicate, almost bland flavor; it is now prepared like rice.
250g/9oz quinoa seeds
2 heaped tbsp arame (Japanese seaweed, available in health-food shops)
½ tsp sea salt ...
Most commonly, meals consisted of boiled or roasted corn and either potatoes or , a tiny grain that puffed up in cooking like barley.
Cereals from non-grasses, including buckwheat, amaranth, and quinoa
Legumes, including beans, peanuts, peas, and lentils
Nuts, including almonds, walnuts, and pine nuts
Oilseeds, including sunflower, rape, and sesame ...
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Gluten free grains like rice, quinoa, amaranth, millet, sorghum and buckwheat can help fill your plate without adding hidden gluten.
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Other grains (cereal and non-cereal) ground into flours include amaranth, barley, buckwheat, millet, oats, quinoa, teff, and triticale.
 Flours Made of Legumes, Tubers, Pulses, Etc.
1. As in cereal grain; edible seeds or grain produced by plants in the grass family. The most popular cereal grains are barley, corn, millet, oats, , rice, rye, sorghum, triticale, wheat and wild rice.
It belongs to the apple family with much the same shape as an apple but a furry skin. Quince should not be eaten raw because it is very hard and bitter but it makes excellent preserves, especially marmalade. Quinoa ...
Although wheat flours are the most common and often essential flour to a product's quality, flour may be produced from many kinds of grains, potatoes, legumes, beans, and seeds. Example, Flour from soybeans, corn, oats, spelt, teff, , amaranth, ...
Cereal: an edible grain and seed, originating from barley, maize, cornmeal, corn, millet, oats, quinoa, rice, rye, sago, triticale, wheat, couscous and semolina.
See also: Bread, Cheese, Grain, Sauce, Cooking