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Article: Earthy quinoa makes bread kissed with Southwestern sun
- Article from:
- Chicago Sun-Times
- Article date:
- May 7, 1992
- Author:
CopyrightCopyright 1992 Chicago Sun-Times. (Hide copyright information)
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When Karen Horning discovered quinoa flour, she knew she had to
turn it into bread.
"I do every conceivable type of yeast bread. . . . I keep up with
the food trends. I crave new things," said Horning, who operates a
cooking school, Karen's Kitchen, on the North Side. She introduced
quinoa bread at a class she taught as part of the Latin School's Live
and Learn program.
Quinoa (pronounced KEEN-wah), called "the mother grain of the
Incas," is gaining popularity in this country because of its
nutritional profile (it's a complete protein and is a good source of
calcium and iron), its pleasantly earthy flavor and its fluffy
texture when cooked. It is sold whole - it resembles millet - and ...