Anyone who likes to stay on top of trends in health and nutrition has probably heard of quinoa (pronounced “KEEN-wah”). An ancient grain that was a favorite of the Incas, this “superfood” is becoming increasingly popular in our wheat, rice and soy-saturated cuisine. According to an article published by Forbes, quinoa has loads of health benefits. Full of protein, fiber, iron, antioxidants and other essential nutrients, more and more people are turning to quinoa to replace processed grains in their diet.
Described as tasting like a slightly nutty cross between brown rice and oatmeal, there are all kinds of ways to add quinoa to your culinary repertoire. Check out one of the many cookbooks we own in the Santa Clara County Library District to experiment with this versatile product.
Quinoa is a rare culinary triple-threat: it's delicious, easy to prepare and ultra-versatile. Once cooked, it has a light, fluffy texture and a delicate crunch. Worked into salads, soups, or main dishes, quinoa's nutty flavor imparts distinction to any dish. And it is gluten-free!
With over 200 pages of quinoa-inspired cuisine, The Quintessential Quinoa Cookbook is unlike any other quinoa cookbook. Inside you'll find Wendy s exclusive, hand-crafted recipes, photographs of every recipe, nutritional information for every recipe, and alternative ingredients and preparation methods.
Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.