Healthy, tasty and versatile, quinoa has become the superfood of the new millennium. Pronounced KEEN-wah, the ancient grain (actually a seed related to leafy greens like beets, spinach and chard) has begun to pick up speed, prized for its nutrient content and fluffy texture. It’s gluten free, high in fiber, easily digestible and a complete protein source all on its own. It’s no wonder quinoa is rapidly gaining in popularity!
According to Canadian Living’s recent Food Trends Report, sales of quinoa salad are up by 129%, and NASA has said that quinoa’s “very desirable nutritional composition” has made it a “candidate crop” for growing in space stations! Easy to cook and mild in flavor, quinoa can be used in place of almost any grain – a great alternative to oatmeal, rice, couscous, pasta – and in a wide range of dishes. But home cooks are still getting to know quinoa, and get used to its unique properties. Cookbooks on the subject that have been published in recent years have done stupendously well. The latest, The Vegetarian’s Complete Quinoa Cookbook, is sure to be a hit as well.
Edited by multi-talented home economist, teacher and actor, Mairlyn Smith,
The Vegetarian’s Complete Quinoa Cookbook was put together by the Ontario Home Economics Association. With over 150 quinoa recipes, it shows us how to enjoy this natural, functional food that is not only nourishing and flavourful, but loaded with nutrients. If quinoa is good enough for NASA astronauts, it should fit perfectly into our daily routine!