Quinoa is one of my favorite Super Foods of 2012. I talked a great deal about quinoa this weekend at my nutrition/healthy eating seminar including how to pronounce it, purchase it and cook it. I had a lot of wonderful questions regarding this gluten-free grain. One serving of quinoa provides all 8 essential amino acids, and it is high in protein and fiber. It’s also a wonderful grain for those on a gluten-free diet, and it works wonderful for breakfast, a side, in soups and salads. I recommend buying the rinsed version to make your life even easier. I developed this recipe for Quinoa Salad with Almonds, Cranberries and Mint for Thanksgiving for Honeysuckle White and Shady Brook Farms Turkey. It makes a great side dish or salad, and my kids absolutely loved it. Add grilled chicken or shrimp if you wish for a main dish salad.
Kañiwa, pronounced “ka-nyi-wa”, has been cutlivated in South America for thousands of years. Kañiwa is gluten-free and a great power food. It has been called the “new quinoa”. It is a cousin to quinoa but, actually, has higher protein, fiber and antioxidants along with significant levels of calcium, zinc and iron. Its nutty taste is unique, and it tastes even better than tabbouleh in this recipe for Kañiwa with Lemon, Basil and Tomatoes. To prepare it, you just boil water or broth, add the Kañiwa, cook and cover for 15 minutes. It’s a breeze and a nutritional powerhouse. For more information, see Roland Foods on where to find it. Trust me. You will be hearing a lot more about this incredible grain.