Quinoa with a dollop..........by Joyce oroz

Question: Is quinoa (kinwa) in the oatmeal, ice cream, banana, celery or tumbleweed family?

Answer: Quinoa is a species of goosefoot in the tumbleweed family. Who knew?

Question: Why is quinoa considered a pseudo cereal rather than a true cereal?

Answer: Because it is grown primarily for it’s edible seeds and is not a member of the grass family, or the Jones’ or the Smith’s. As a chenopod, quinoa is closely related to species such as beets, spinach and hamburgers. OK, not the hamburgers, but quinoa does have a lot of protein.

Question: How do I eat quinoa?

Answer: Stay tuned for my favorite recipe.
My favorite recipe:

In medium size pot, boil 2 cups water

add 1 cup quinoa (red or regular variety)

½ t sea salt
turn down heat and simmer 13-15 minutes
Meanwhile, heat 3T coconut or grape seed oil in frying pan

Add 1 1/2 cups finely chopped red or green cabbage and
1/2 cup finely chopped onion—sauté for one minute only.

When quinoa is tender turn off the heat
Stir in onion and cabbage
use as a side dish with a dollop of Greek-style yogurt on top of each serving.

Another way to serve quinoa is: follow the recipe
above--let it cool in the refrigerator
When cold, stir in 2/3 cup plain Greek style yogurt for a cool, creamy, chewy salad.




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