Quinoa is another one of the super grains. It contains more protein than any other grain. In fact, it is considered a complete protein since it contains all eight essential amino acids.
Quinoa is also high in unsaturated fats and lower in carbohydrates than most grains. It is loaded with niacin, iron, phosphorus, potassium, and is high in lysine.
Quinoa will expand to four times its original volume.
The staple of the ancient Incan civilization, quinoa was called “the mother grain.” When planting this highly revered grain, the Inca indians used a solid gold shovel. Quinoa is still used as a staple in South America.
Use quinoa in side dishes, soups, cereals, breads, pancakes, and waffles.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad
Nutritional Information
Quinoa, White is a Super Grain so it contains complete proteins
Quinoa, White is Gluten Free
Fiber Content: 3.0 grams per 0.5 cup
Quinoa, White Usage
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
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Cookies & Treats
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Meat Substitutes
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Non-Yeasted
Breads & Cakes |
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Yes
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Yes
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Yes
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Yes
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No
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Yes
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Yes
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Quinoa, White Cooking Times
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:2.0
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20 Minutes
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6 Minutes
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7 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Quinoa Family
Quinoa cooks just like white rice. White is easy to hide in things. It is fluffy and is hard to find when added to dishes. Black does not cook up as fluffy as the white and red, but it is so pretty when added to dishes. Red Quinoa is perhaps my favorite. I love it. I have added it to almost anything you can dream up. It is the perfect meat extender or substitute. I adore it.