First things first, it’s pronounced KEEN-wah (or maybe kee-NO-wah). Secondly, I have not gone dotty on cooking lately, that is not the reason for yet another cookbook post. I dislike cooking, but I enjoy eating and I love having people over for dinner – thus I need good cookbooks with easy recipes that still allow me to spend less time in the kitchen and more time in the sewing room, at the gym, or reading in the armchair. This book has tasty, easy recipes, many of which can be prepared in advance and served hot or cold.
Quinoa is a remarkable grain and everyone seems to be talking about it. And if you haven’t heard about it, well, now you have, and you can happily enter the conversation if it does come up. Quinoa is easy to cook. It is a little pricy but anything trendy usually is. Because it has protein it’s a wonderful choice for vegetarians and gluten free folk. The book begins with an introduction which gives a great overview of everything from nutritional value to a history of the grain. It was created with a bitter coating which originally protected it from being eaten by birds or insects. But we humans found a way to rub off the coating, that’s probably why it is a little more expensive. But when you compare it with the cost of meat and cheese, it’s actually pretty reasonable, and it doesn’t have cholesterol or trans fats.
This cookbook will be really useful to you for the summer when you are looking for interesting salads and quick dishes to cook up to round out the bbq meal. It cooks just like rice and actually triples itself, so it could be more economical in the long run. Because it is so good for you, you could even cook a little to keep in the fridge and sprinkle over a salad or add to a thin soup or stew. Presto! Healthy meal!
There are some interesting and unique dishes in this book, many of which could also be done with rice instead of quinoa, and vice versa. Any of your own rice or couscous recipes could be made by substituting quinoa. There is a substantial dessert section in the book, some of which looks so good, I might be tempted to cheat and substitute regular flour. And if you have babies or grand-babies, there’s even a section on baby food.