Quinoa, a true pearl

Cinzia Cuneo November 29, 2010 gluten, Recipes

Quinoa, which originated in South America, is the seed of a leafy plant that’s related to spinach. It can substitute rice and most grains in side dishes, salads, soups, and even in puddings. It has a slightly crunchy texture, and it tastes similar to couscous.

Its tiny ivory-coloured beads are coated with a bitter resin called saponin that can be easily removed before cooking, by rinsing thoroughly under cold running water.

Quinoa has a higher nutritive value than any other grain: It abounds in proteins, it is a good source of fibre and, as it is gluten-free, it is good news for people suffering from celiac disease.

Nowadays, it is easily available in the organic foods section at many supermarkets.

Try our recipes with quinoa:

Warm Quinoa and Arugula Salad

Warm Quinoa and Arugula Salad

See the recipe >>

Quinoa Granola

See the recipe >>

Quinoa and Lentil Salad

Quinoa and Lentil Salad

See the recipe >>

Date and Quinoa Squares

Date and Quinoa Squares

See the recipe >>

Originally published in the Journal de Montréal on May 5, 2007.

Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!