Heather's Quinoa Recipe ...p61

Though I've had quinoa many times, I've never added this grain known as the "gold of the Incas"  to my own pantry.  My gluten-intolerant son-in-law introduced me to quinoa (keen-wah) a while back as a substitute to wheat grains.

It turns out that quinoa is higher in protein (16%) than any other grains and contains more iron.  It's also a good source of B vitamins, calcium, phosphorus, and folate, and is abundant in an amino acid lacking in other grains - lysine.  And quinoa is a complete protein, meaning it contains all nine essential amino acids.  Perhaps this is due to the fact, quinoa is a relative of leafy green vegetables like spinach and that nutritious vegetable that evokes a snicker out of the critic - swiss chard!  You can check out all its other health benefits at WHfoods.


You can eat this grain instead of rice at any meal - it's even easier to cook than rice.  You can eat it plain, or doctor it up as in this recipe.

"Quinoa is done when you can see the curlique in each grain and it is tender with a bit of "pop" to each bite."

   

Basil fresh from my garden went into this pesto.  I was disappointed that I couldn't can my own pesto....turns out home-style pressure cookers don't reach the necessary temperatures to kill the bad bacterial invaders.  So, my freezer is full of little bags of pesto.  Sorry I can't share them with you!

To quote the recipe contributor, "If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes."  I did just that,  though I if I had planned better, I would have roasted my own - her method sounds delicious; be sure to check it out in the recipe section.

Hardy Appetit!