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Discussion Starter · #1 ·
Recommended by haha! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/hello2.gif" style="border:0px solid;" title="hello1"><br><br>
I have lots of recipes for this!!!!! I am so excited.<br><br>
about Quinoa:<br><a href="http://www.vegparadise.com/highestperch36.html" target="_blank">http://www.vegparadise.com/highestperch36.html</a><br>
For centuries quinoa has been above it all--and it still is. Grown at 10,000 to 20,000 feet above sea level, quinoa, pronounced <b>keen-wah</b>, brought sustenance to the <b><i>altiplano</i></b> Indians and allowed them to thrive in the harsh living conditions that prevail at such altitudes. To these Indian natives of the Andes Mountains in Peru and Bolivia, quinoa seeds have been more valuable than gold.<br>
Imagine that a sacred bird, known as <b><i>kullku,</i></b> has sent you quinoa seeds as a gift from the heavens. You know without doubt that consuming these sacred grains will sustain your body with long endurance, heighten your psychic abilities and bring you onto a deeply spiritual plane through meditation. Today, it's called mythology, but is it really? Many of us would scoff at these ideas, but what we might consider folklore is actually reality. Beliefs like these are not uncommon to the natives of the <b><i>altiplano.</i></b> Such attitudes originated thousands of years ago with the Inca culture and still prevail today.<br>
First cultivated more than 5,000 years ago, quinoa, along with corn and potatoes was one of the three foods considered the centerpiece of the Andean diet. In that diet quinoa was a primary food source while animal foods were secondary. Today, grains and animal foods have reversed roles, with grains declining in popularity as meat consumption has risen. <img alt="" src="http://www.vegparadise.com/images/quinoa.jpg" style="border:0px solid;"><br>
During the period when the Incas thrived in Bolivia, relay teams of barefoot runners would carry news from one region to another, often covering 150 miles in a 24-hour period. Bolivia's elevation is over 12,000 feet above sea level, an altitude where oxygen is considerably reduced. How did the runners perform this unbelievable feat? A practice still prevalent with today's Bolivian athletes involves combining coca leaves and ash from the quinoa plant and holding it in the cheek. The combination increases the body's oxygen because quinoa ash releases alkaloids in the coca.<br>
Quinoa, native to the Americas and considered the most sacred food by the ancient Incas, was held in such high regard, it was called <b><i>la chisiya mama,</i></b> which means "the mother grain." Because these <b><i>altiplano</i></b> natives believed their grain was a gift from the gods containing spiritual enhancing qualities, the ritual first planting of the season was a god-like act performed by the emperor, who was considered a god himself. Since he was responsible for a successful quinoa harvest, he sowed the first seeds of the season with his golden <b><i>taquiza,</i></b> a planting stick.<br>
As special recognition given to the harvest, the Incas drank <b><i>chicha,</i></b> a beer made from fermented quinoa, and celebrated by offering sacrifices of animals, children, food, and cloth.<br>
Eight to nine thousand years ago, Bolivian natives living in the Lake Titicaca area began to cultivate quinoa. Archeological evidence indicates morphological differences between wild quinoa plants and those that have been domesticated. The domestic plants have larger seeds or fruit and a thinner shell covering each grain.<br>
Because there is rather little level ground, the Huarpa Indians of Bolivia developed terrace farming as a successful method for cultivating their quinoa, often on land no wider than 12 feet. It was not unusual for the upper terrace to be 2,000 feet higher than the lower terrace. The Incas learned from their neighbors, a method that enabled them to succeed in spite of drought and below freezing temperatures typical of the <b><i>altiplano</i></b> region.<br><br>
North America, too, shows archeological evidence of quinoa's existence in the form of goosefoot , lambs quarters, and pigweed, all growing wild in the southern and eastern regions. Evidence shows that Natchez Indians along the lower Mississippi actually cultivated the seeds. Archeologists exploring a cave in Alabama in 1961 found remnants of a charred basket that contained seeds of the quinoa family. When historians at the Smithsonian examined the basket, they learned that it was indeed quite old, circa1975 BCE.<br>
Today, quinoa is grown in the Canadian prairies and the Colorado Rockies; however, most quinoa sold in the United States is imported from South America,<br>
The spark that created the Quinoa Corporation, whose founders are Stephen Gorad and Don McKinley, began in the 1970s in the <b><i>altiplano</i></b> of Bolivia. Both were students of Oscar Ichazo, a Bolivian spiritual leader who encouraged his students to consume quinoa in order to develop a deeper spiritual sensitivity during their meditation. Since quinoa was not grown or available in the United States, the pair initiated their company in Boulder, Colorado in 1983.<br><img alt="" src="http://www.vegparadise.com/images/quinoa2.jpg" style="border:0px solid;"><br>
A truly remarkable plant, quinoa has a vertical seedhead covered with enough seeds to plant one-fourth acre. One pound of seeds, equal to four cups, is sufficient to reap harvest from one whole acre, enough to feed an Andean family of ten for an entire year.<br>
Thriving at high elevations of 10,000 feet and higher, quinoa finds drought ideal, loves hot sun as well as sub-freezing temperatures, and prefers soil that is sandy, alkaline and considered poor for growing any other food crops. Quinoa is not hybridized nor is it genetically engineered, rather it remains as pure and wholesome as it was when the Incas embraced it in their ceremonial rituals. The natural home of quinoa is the area between Southern Colombia to Northwest Argentina and Northern Chile.<br>
The extremely thin air at the high Andean altitudes allows more of the sun's radiation to affect plants growing in high elevations. Quinoa has adapted perfectly with calcium oxalate crystals contained within its leaves that permit the plant to retain adequate moisture.<br>
The average <b><i>altiplano</i></b> rainfall of about 10" occurs in the spring. Bolivia experienced two years of severe drought in the early1980s and lost a large percentage of its crops of potatoes, barley, vegetables, fruits, and wheat. Quinoa not only survived the drought, but actually produced larger than normal crops during that period with less than 3 1/2" of rain.<br>
At one time the <b><i>altiplano</i></b> Indians harvested qunioa by hand. Today machinery collects the seedheads, and threshes and winnows them in preparation for the alkaline solution that removes the saponins, the bitter, soapy resin, toxic coating that protects the seeds from birds while growing.<br><br><b>Nutrition</b><br>
Called a supergrain, quinoa is highly nutritious and can supply us with all of the body's requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.<br>
Quinoa is gluten free and considered an ideal food for those prone to food allergies. Common allergens include grains from the grass family such as corn and wheat. Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley, and oats.<br>
Nutritional data on quinoa can vary from one variety to another, from one method of saponin removal to another, and from variations in growing conditions. Therefore, the data offers a wide spread in its figures. For instance, its protein content can range from 7.5% to 22.1%. Compared to common wheat at 14%, rye at 12%, and brown rice at 7.5%, quinoa's figures are impressive. In fact, the United Nations' Food and Agriculture Organization considers quinoa equal to milk in its quality of protein<br>
Most grains are deficient in the amino acid, lysine. Because quinoa has an adequate quantity of lysine, it is considered to contain all the essential amino acids, making it a complete protein.<br>
Quinoa possesses larger quantities of calcium, fat, iron, phosphorus, and B vitamins than many other grains. One-half cup of dry quinoa contains 51 mg of calcium, compared to 28 mg in the same quantity of whole-wheat grains. The protein content is a whopping 11 g for that one-half cup of quinoa. Potassium is impressively high with 629 mg. as is zinc with 2.8 mg. Other impressive figures include 42 mcg of folic acid, 7.9 mg of iron, and 179 mg. magnesium. In the category of fiber quinoa rates top scores with 5 grams for one-half cup dry grain. One cup of cooked quinoa has a calcium content equal to that of a quart of milk.<br>
Quinoa is high in minerals and B vitamins, especially vitamin B6. Two ounces of cooked quinoa offers 14% of the RDA for B6. Niacin, one of the B vitamins usually measured in trace quantities, totals 2.49 mg, a figure considered impressive when it comes to the B vitamins.<br>
An important component of any grain is the germ, that portion of the grain that is capable of sprouting and becoming a whole plant. The germ of each quinoa grain is larger than that of any other grain and encircles the outer surface, explaining its exceptionally high protein content. "If I had to choose one food to survive on, quinoa would be the best," said Dr. Duane Johnson, New Crops Agronomist at Colorado State University.<br>
Some have thought that because quinoa has adapted to growing in such a difficult environment, one with little cultivation and harsh elements and has developed such an impressive nutritional profile, bringing the grain into our own diets may enable us to better adapt to today's compromised environmental conditions. We may further benefit by adopting quinoa into our family of familiar grains and bringing more diversity to our table.
 

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Hm. Can you buy this at the store? I had no idea how to say that word, either...
 

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Yes, I found it in the organic section with the basmati rice, etc. Trader Joe's sells it also if there is one near you.
 

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Discussion Starter · #6 ·
you can find it in the organic grains section usually in a box. trader joes sells it in a box cheap, health food stores should have it in bulk. It is delicious.
 

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I love the "Seeds of Change" brand of quinoa. They come flavored already and we add veggies right into it when we cook it. Sometimes a little feta cheese too<br><br>
I like the French Herb one with mushrooms, onions, and asparagus in it. MMMMMMMM Yummy!
 

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Discussion Starter · #8 ·
Quinoa Salad:<br><br>
1 cup of dry quinoa, cooked<br>
let it cool and then add to that:<br><br>
1 can chickpeas/garbanzo beans, rinsed and drained<br>
1/2 - 1 purple onion diced<br>
1/2- 1 english/seedless cucumber diced<br>
1/2 red pepper diced<br>
1/2 yellow pepper diced<br>
2 tomatoes diced<br>
a splash of soy sauce<br>
a healthy dosing of balsamic vinegar (i use a TON, but all by taste, slowly adding more)<br>
salt and pepper to taste<br>
you can even top with some parmesan cheese.<br><br>
Mix it all together and chill, tastes best next day.<br><br>
If you cannot find Quinoa, you can make it with couscous. The original recipe was couscous, but i found quinoa tasted much better.
 

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I love qinoa for breakfast. Hot with a little milk and brown sugar... mmmm I may have to make some for breakfast...
 

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Quinoa in acorn squash:<br><br>
Cook quinoa. Add onions, raisins, walnuts, parmesan cheese. Scoop into half an acorn squash. Bake the squash. Mmm.
 

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I love quinoa. I have a recipe at home for quinoa with chickpeas. I'll post it.<br><br>
North African Quinoa with Chickpeas<br><br>
1 1/2 c veggie broth<br>
1 T olive oil<br>
1 t cumin<br>
1/2 t coriander<br>
1/4 t cinnamon<br>
1/2 t salt<br>
1/4 t black pepper<br>
1 cup quinoa (rinsed)<br>
1 can chickpeas<br>
2 t lemon zest<br><br>
Combine the broth, oil, cumin, coriander, cinnamon, salt & pepper in a saucepan. Bring to a boil and add the quinoa. Cover and lower heat, simmer for 10-15 minutes until liquid is absorbed. Stir in the chickpeas and lemon zest.
 

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Discussion Starter · #16 ·
Here is the very first Quinoa recipe i ever made. When i was in graduate school and becoming super healthy freakoid, a friend gave me this to make for me and DH's first anniversay dinner (1st year dating).<br><br>
Quinoa Stuffed Peppers.<br>
Ingredients:<br>
2 cups water or stock<br>
1 cup dry quinoa, well rinsed and drained<br>
2 lg red bell peppers, halved and seeded<br>
2 lg green bell peppers, halved and seeded (i preferred to make all red)<br>
Veg or olive oil for spraying peppers and casserole dish<br>
The Stuffing:<br>
2.5 tbs olive oil<br>
1/2 med onion finely diced<br>
1 carrot finely diced<br>
2 stalks celery, finely diced<br>
2 cloves garlic finely minced (1 tsp)<br>
1/2 tsp cumin<br>
1 tsp chili powder<br>
1/8 cup finely chopped fresh oregano<br>
1/8 finely chopped fresh basil<br><br>
salt to taste<br><br>
Veg oil for spraying<br>
1/2 cup water or veg stock<br><br><br>
Recipe:<br>
In saucepan bring 2 cups of water or stock to boil, add quinoa to it, simmer on low heat covered. Cook until all liquid evaporated and quinoa very tender, about 30 mins. Set aside (you can make this up to two days before recipe)<br><br>
Preheat oven to 400F.<br>
Spray pepper halves with ol and season with salt<br>
Place peppers on baking pan and bake for 15 minmutes, until softened a little<br>
To prepare stuffing:<br>
Heat olive oil in pan, saute onion, carrot, celery, garlic, cumin, and chili powder for 3-4 minutes, until veggies soften and become lightly browned. Add cooked quinioa, oregano, basil, and continue to sautee for one more minute until all are blended well. salt to taste.<br><br>
Fill each pepper half with an even amount of stuffing and place in a well oiled casserole dish and add the 1/2 cup water or broth to dish. COver with foil and bake for 20-25 minutes.
 

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This isn't a recipe, per se, but it's a great way to eat it!<br><br>
Quinoa + Acorn Squash + dried cranberries/raisins + pine nuts<br><br>
Bake Squash, slice in half.<br>
Prepare Quinoa as directed on box.<br>
Scoop Squash.<br>
Mix innards with Quinoa, dried fruit and pine nuts (if desired).<br>
Squish back inside Squash.<br>
Serve.<br>
Eat.<br>
Enjoy.
 

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I made my quinoa dish, a recipe all my own:<br><br>
add 1 tablespoon to a deep pan<br>
saute 2-3 andouille sausage links, coarsely chopped, in the oil until cooked through and slightly brown<br>
remove to a plate<br>
saute one cup chopped onion over medium high heat for 5 minutes, scraping up bits<br>
add chopped red pepper and cook for 2 mor eminutes<br>
add 1 cup quinoa<br>
stirring occasionally, cook for 5 minutes<br>
then add 1 3/4 chicken stock<br>
add cooked sausage<br>
cover and cook for 15-25 minutes, depending on how much water is at the bottom of the pan<br>
uncover if a lot of liquid remains<br>
add chopped cilantro and serve
 

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I think I want a big bowl of hot quinoa cereal with dried cranberries, fresh chopped apples, dates, walnuts, brown sugar and cinnamon. And a little milk of course.
 
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