MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quinoa Information
 Categories: Misc, Vegetarian
      Yield: 1 servings
 
 
  Quinoa: Native to the Andes and about the size of sesame seeds, quinoa
  (pronounced KEEN-wa) has a more impressive protein profile than that
  of wheat and contains numerous amino acids (lysine, cystine, and
  methionine) not normally found in grains.  It's also very
  quick-cooking, delicious, and easy to digest.
  
  Quinoa must be carefully swooshed in water and rinsed multiple times
  until the water runs clear to remove all the bitter saponin coating
  (believe to be a natural insect repellent).  Packaged quinoa tends to
  be cleaner than quinoa bought in bulk.  Rinse the quinoa just before
  cooking and drain it thoroughly.  If the grain sits for 5 to 10
  minutes in a moistened condition, the seeds begin to soften and this
  throws off the cooking time.
  
  Plain-cooked quinoa has a slightly grassy taste, so I prefer to cook
  it in vegetable stock with a few cloves of garlic or perhaps a
  generous pinch of dried herbs.  I have experimented with toasting the
  quinoa before cooking, but I don't think it's worth the effort: The
  grain has a lovely nutty quality and slight crunch without any extra
  fussing.
  
  The trick to preparing quinoa is to be stingy on the water and the
  cooking time:  It can turn to mush in a flash.  Be on guard!
  Properly cooked, it will be light, fluffy, and transparent, with a
  small white filament (the sprout) dangling visibly.  At the end of
  cooking time, if there's unabsorbed liquid in the pot and the quinoa
  is tender, simply pass it through the stainer.
  
  Quinoa's mild flavor makes it a very versatile grain.  Substitute it
  for bulgar for a sensational Tabbouleh, or dye it scarlet with some
  raw beets and serve it warm or at room temperature.  It's also a
  natural cooked with corn, another native American.  For a special
  treat, mail-order Ernie New's organic black quinoa; it's gorgeous to
  look at, and has a delightful nutty taste.  Warning: Ernie's black
  quinoa needs lots of rinsing and a minute or two more of cooking.
  
  BLACK QUINOA source:
  
  :       Ernie New
  :       White Mountain Farm, Inc.
  :       8890 Lane 4 North
  :       Mosca, CO 81146
  :       719-378-2436
  
  Source: Recipes from an Ecological Kitchen - by Lorna J. Sass
  :       ISBN: 0-688-1051-1
  :       Typed for you by Karen Mintzias
 
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