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I like the idea of quinoa. It’s a great grain substitute (it’s not technically a grain), higher in protein than true grains. (Or, perhaps more precisely, more complete a protein than true grains.) It’s gluten-free. And it cooks in about half the time it takes to cook brown rice. But I never know what to do with it.
500 Best Quinoa Recipes
The recipes included here run the gamut. Some use whole quinoa, some use quinoa flour, and others use quinoa flakes. They encompass everything from appetizers and snacks to breakfast, to baked goods, and everything in between. I easily marked over 50 recipes I’d like to try.
Before you even get to the recipes, though, this book is packed with information. There’s a brief history of quinoa, as well as thorough information about using it. (What forms are available, how to cook it, etc.) There’s then a not-insubstantial section about “stocking the quinoa pantry,” which includes a good deal of information about gluten-free eating and other dietary restrictions (dairy substitutes, for instance). The recipes – and many of the ingredients – are indexed. Oh, and did I mention that not only is quinoa gluten-free, all of the recipes in the book are gluten-free?
If you’d like to see my experience with one of the recipes, check out the Quinoa Blintz Pancakes I made, over at the Grain Mill Wagon.
(The butter kept sliding off the hot pancakes every time I tried to take a picture!)
Disclosure: I was provided by the publisher with a copy of the book to facilitate this review. As always, all opinions expressed here are entirely my own.
Cooking with Quinoa is a post from: Titus 2 Homemaker