"quinoa" news and stories

Quinoa is the superstar of the whole-grains gang: It's fiber rich and loaded with minerals, potassium and niacin. And it makes a complete protein with its nine essential amino acids, making it handy for vegetarians who need creative protein solutions. Oh, and it's gluten free. It's a good grain to get to know, and its nutty flavor will have you calling for a second date.

Blogger manifestvegan cooked up a quinoa and basmati pilaf with almonds for texture and creaminess, and curry and turmeric for added flavor, and, with a college student's limited kitchen facilities in mind, her recipe relies on a microwave. (You can easily convert it to a stovetop method.) Don't jump to the conclusion that quinoa is way too earnest, though. It has a sassy side. Try it in a Peruvian potato stew, or even a meatloaf. These recipes, and a slew of others that may make you rethink whole grains, are in "The Whole Truth About Whole Grains," that yours truly wrote for Kitchen Daily.

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Quinoa (pronounced keen-wah) is a nutritional powerhouse which cooks like a grain, and also happens to be kosher for Passover. If cooked wrong, it can turn out soggy and waterlogged. Here's how to make it fluffy, light and ready to be seasoned.

Tired of eating the same thing for breakfast? Here are two ways to incorporate super foods quinoa and flax into your morning meal, whether you like it hot or cold.

Quinoa, sometimes called a whole grain, is actually the seed of a green leafy plant that is still cultivated in South America. Revered by the ancient Aztecs as a source of energy, chefs and home cooks now admire it for its mild taste and creamy texture. Quinoa is as easy to cook as rice, but it's also a complete protein (translation: it has all 9 essential amino acids) and is very high in manganese (which helps keep bones strong), niacin and fiber.

Flax is another nutritional heavy hitter and has a nutty flavor reminiscent of toasted coconut. The seeds range in color from golden to brown to reddish brown. Heavy with omega-3 fatty acids, just two tablespoons of flax a day can give you almost all of your daily needs – but remember to purchase them ground, or grind your own, since the whole seed can pass through your system undigested. Ground flax can be sprinkled on top of or stirred into many of your favorite recipes.

After the jump, find my nutritious breakfast recipes...

Quinoa breadcrumbs. Photo: The Skinny Chef

Everyone loves breaded foods like chicken, fish, crispy zucchini, either to munch alone or to dip in luscious sauces. Whenever I make my buttermilk chicken fingers, they quickly disappear from the plate, but sometimes I like to shake things up and make my breading with ingredients that add health benefits and unique textures.

Quinoa
Cooked quinoa has a creamy texture that kids love, but what do you do with the leftovers? I take cold quinoa and mix it into seasoned breadcrumbs to make a healthier bread crumb coating. Dip your chicken pieces in egg and then press them into the quinoa breadcrumb mixture. Coat both sides with a thick layer of cooking spray and bake for 25 to 30 minutes in a 400 degree F oven. Quinoa not only adds dimension to the breadcrumb mixture -- it also happens to be a complete protein and contains all nine essential amino acids.

Get more of Jennifer's beneficial breadcrumb alternatives after the jump.

I'm sure we're all aware by now that there's a rice shortage going on. Lots of factors contribute, but the bottom line is that even in the first world there is some rationing going on. But what happens if it gets worse?

The BBC recently posted this article about some possible rice replacements. Quinoa, the native South American grain, was first on the list. I think a lot of people are aware of quinoa by now, but how many people have heard of fufu? That's a west African dish made from cassava, but apparently it's not well known outside of that region's population.

Most of the other grains in the BBC article are familiar, like millet and bulgur. I know there are plenty of other grains out there, and lots of edible plants that we just don't eat. Maybe we should start thinking about that kind of thing, now that we're having shortages of some of our staple foods.