COOKING WITH QUINOA

The Supergrain

by RENA PATTEN

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New hardcover book published 2011, 192 pages, measures 20 x 24 cm.

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, easy to digest 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.

In today's kitchen, quinoa has a huge range of uses and lends itself beautifully to many dishes. It has a very delicate texture, is perfect in soups and sweets, and makes wonderful salads, pasta and breads and great vegetarian and non-vegetarian meals. Cooking with Quinoa includes 90 delicious recipes using this supergrain - soups, breads and pasta, salads, vegetarian, meat and poultry, seafood and sweet things. It also shows you how quinoa is simple to prepare, versatile in dishes and great to eat.

Contents include:

• What is quinoa?
• Soups
• Breads and pasta
• Salads
• Vegetarian
• Meat
• Poultry
• Seafood
• Sweet things
• Index of recipes

Cooking with Quinoa: The Supergrain is an Australian publication. All measurements are in metric and metric cup and spoon

About the author

Rena Patten is the author of several cookbooks. She has over 20 years cooking experience as a recipe developer and teaches cooking classes on Mediterranean food.

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Cooking with Quinoa by Rena Patten