http://lifewithcake.com/2009/06/cooking-with-quinoa/ Life Is Better With Cake Fri, 02 Jul 2010 15:29:56 +0000 hourly 1 http://lifewithcake.com/2009/06/cooking-with-quinoa/comment-page-1/#comment-11124 Colton Diaz Thu, 10 Jun 2010 19:34:38 +0000 http://lifewithcake.com/?p=920#comment-11124 My favorite kind of Salad is none other Potato Salad. it really taste yummy.,:" My favorite kind of Salad is none other Potato Salad. it really taste yummy.,:”

]]> http://lifewithcake.com/2009/06/cooking-with-quinoa/comment-page-1/#comment-2949 Laura Evans Tue, 19 Jan 2010 17:29:29 +0000 http://lifewithcake.com/?p=920#comment-2949 I'm visiting Buenos Aires for a month... and am having trouble finding canned or dried black beans. Can you help me? We're staying in the Palermo district. I’m visiting Buenos Aires for a month… and am having trouble finding canned or dried black beans. Can you help me? We’re staying in the Palermo district.

]]> http://lifewithcake.com/2009/06/cooking-with-quinoa/comment-page-1/#comment-220 Cooking Cherry Tue, 14 Jul 2009 07:12:44 +0000 http://lifewithcake.com/?p=920#comment-220 Your article puched me to investigate Quinoa. Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it. As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts). Note: The saponins in quinoa can be mildly toxic. Still Nasa plans to look at it as a food source. Thanks for a recipe! Your article puched me to investigate Quinoa. Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it. As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts). Note: The saponins in quinoa can be mildly toxic. Still Nasa plans to look at it as a food source. Thanks for a recipe!

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