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Article: Runaway Grain Easy to cook, versatile, and flavorful, quinoa is gaining well-deserved popularity.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- May 18, 2008
- Author:
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Copyright informationCopyright 2008 The Boston Globe. (Hide copyright information)
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BOSTON UNCOMMON / COOKING
Quinoa is ancient in origin, but very modern in appeal.
Pronounced KEEN-wah, this grain (you eat the seed) dates back
thousands of years to early civilizations in South America, yet its
21st-century virtues are hard not to love. The texture is light and
fluffy, not sticky or starchy. It cooks quickly, contains no gluten,
and has plenty of protein. In fact, many nutritionists refer to
quinoa as a "superfood." Quinoa tastes mild and sweet, with nutty
notes and a faintly tangy finish. Before cooking, always rinse
quinoa well under running water to wash away the saponin, a natural -
and easily removed - coating with a bitter flavor.
CHILI-MOJITO QUINOA SALAD
SERVES 6
...
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......and ate a nutritious seed crop called quinoa. Although today it makes up only a tiny...fraction of the worldwide whole-grain market, quinoa is experiencing tremendous growth in Europe...the crop to be sacred and referred to quinoa as chisaya mama, or "mother grain," because...
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