Quinoa Cuisine

[ 2 ] April 26, 2012 |

Image via Beth Cook Publicity

If you are not health cautious about what you eat, you probably ought to be.  Health foods today aren’t like they used to be.  Take quinoa, pronounced “Keen-wah,” one of the health “superfoods” said to be packed with proteins, dietary fiber, phosphorus, magnesium and iron, gluten-free and easy to digest.  Quinoa is a vegetable that eats like a starch and when it is prepared right can easily take the place of rice or pasta but with so much more nutritional value.  But, did you know that quinoa is a pseudograin and can be used and served like other seeds, flakes and flours.

Enter Jessica Harlan and Kelley Sparwasser who have created 150 recipes from imaginative salads and tasty soups to flavorful entrees and decadent desserts in their collaborative cookbook Quinoa Cuisine.  Now you know how Johnna Knows Good Food loves the fast and filling.  This is another winner in the culinary fast food, not for real though world.  Quinoa takes 15 minutes to prepare and can be used as a batter for fried foods, to replace bread in stuffing or the white flour in pizza dough.  The book is a cornucopia of knowledge about the benefits and uses of quinoa.  Enjoy!

*Jessica Harlan is a graduate of the Institute of Culinary Education in New York City and Kelly Sparwasser is food and wine specialist in Portland, Oregon.

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Category: Announcements, Food.Fun.Stuff.

About the Author ()

Johnna Rowe is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. Rowe, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. Rowe has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9 and WJLA’s News Channel 8.

Comments (2)

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  1. Thanks for this! I have been using quinoa as a rice and pasta sub intermittently but am eager to try it in more recipes.

  2. Johnna says:

    Your welcome! Shoot over some pics of your finished products;-)

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