Pronounced "keen-wa". Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin which will leave quinoa bitter unless rinsed off under running water before cooking. Expands to four times its volume when cooked. Combine with millet, bugler or buckwheat for variety. Substitute for bugler in tabouli. Makes a very light breakfast cereal.
Serving Size: 1/4 cup (43 g)
Nutrient Amount % DV
Calories 160 Calories from Fat 20 Total Fat 2.5 g 4% Sodium 10 mg 0%
Total Carbohydrate 30 g 10% Dietary Fiber 3 g 12% Sugars 0 g Protein 6 g
Calcium 2% Iron 20%
Basic cooking instructions: Soak quinoa in warm water for 5 minutes. Wash, drain and rinse several times. Add 1 cup quinoa to 2 cups boiling water. Return to boil, lower heat and simmer until water is absorbed
Crispy Quinoa Cookies
1/2 cup Honey
1/3 cup Brown Sugar
1/2 cup Butter
1/2 cup Almond Butter
1/2 tsp. Vanilla Extract
1 cup Quinoa Flour
3/4 cup Quinoa Flakes
1 tsp. Baking Soda
1/4 tsp Salt
1/2 cup chopped Walnuts
Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla.
Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 - 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.
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Hearty blend of natural red rice and heirloom whole grains including whole Kamut® Brand Wheat, farro, grano and both wheat and rye berries.
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