What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|Written by Zen Baker|
|Thursday, 07 February 2008 00:00|
Although technically not a grain (it is a seed), quinoa is used as a grain and is often referred to as a super-grain due to being remarkably high in protein. It is a complete protein that contains all of the essential amino acids, and is especially high in lysine. Quinoa is a source of calcium, iron, and vitamins E and B. It is also gluten free.
Most quinoa sold today comes pre-rinsed, but it is good practice to rinse it well to remove the saponin, a naturally occurring protective coating, which is said to make quinoa bitter unless rinsed.
The simple recipe below makes an excellent substitute for rice, and is a great accompaniment to stews, beans, or any saucy dish.
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