2011. Reprint. A fine copy in a fine d/w.
Quinoa - pronounced keen-wah - is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious. An ancient plant native to the Andes mountains, quinoa is known to have been a staple food of the Incas. Quinoa contains more protein than any other grain. It is also a very good source of manganese, magnesium, potassium, phosphorous, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine. It has more calcium than cow's milk, is an excellent antioxidant, is rich in dietary fibre and has more iron than any grain. It also has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other grain plus a low Glycemic Index level. The health benefits are truly enormous. In the kitchen, quinoa has a huge range of uses and lends itself beautifully to many dishes. When cooked, it has a very delicate texture and is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals. It is simple to prepare, easy to digest and most enjoyable to eat. It is very light on the stomach and you don't tend to feel at all heavy after eating a meal made with quinoa.
Patten, Rena. Cooking with Quinoa: The Supergrain. New Holland Australia, dist. by Midpoint Trade. 2011. 192p. photogs. index. ISBN 9781742570556. $19.99. COOKING High in protein, rich in vitamins and minerals, free from cholesterol, and perfect for anyone on a wheat-free diet, quinoa (pronounced KEEN-wah), the seed from a plant that has been harvested since the Incas ruled South America, is an almost complete food. Patten, an Australian culinary instructor, is determined to show home cooks how they can successfully incorporate this protein powerhouse into their own diets with 90 clearly written and easy-to-follow recipes for everything from soups and salads to main dishes and desserts. The result is a solid cookbook that would be an excellent choice for anyone trying to boost nutritional values in his or her diet. Verdict Both Patricia Green and Carolyn Hemming's Quinoa 365 and Robin Asbell's The New Whole Grains Cookbook also offer recipes featuring quinoa, but Patten's practical, reasonably priced guide to this superfood deserves equal consideration from any cook who wants all the benefits of healthy eating without having to give up flavorful foods in the process. -- John Charles, Scottsdale P.L., AZ--LIBRARY JOURNAL
Rena Patten has written her book on quinoa grain to raise awareness of the versatility and health benefits of the many uses of Quinoa in everyday meals and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has previously published Greek Cooking and How to Prepare Stuffings.