Our Recipe's

OH Quinoa...let me count the ways you can be tasty!!

We use Quinoa in place of rice and most other grains because it is tasty and very high in protein, 25 grams per cup!Here are two recipes that we really like! Some recipes suggest removing the saponins by soaking the grains in water for a couple of hours, changing the water once or twice.
This process helps with digestion.Most boxed quinoa has been pre-rinsed.

I do not bother with this step I just combine the quinoa (1 part) with cold water (2 parts) and a pinch of salt and bring it to a boil and simmer for 15 minutes and fluff it with a fork.I usually make up a large pot and divide it up for several different dishes. 6 cups quinoa 12 cups cold water 1 pinch of salt (optional) Bring to a boil, reduce heat cover and simmer for 15 minutes Fluff with a fork! It can be served hot with olive oil in place of rice or cooled and stored in a sealed container for 2 or three days.

Savory Quinoa

Based on Tabouli Salad

10~11 Cups of Cooked Cooled Quinoa
1 Cups of Olive Oil
1 Cup Rice Vinegar
Cup Soy Sauce
1 teaspoon Cayenne Pepper
3 Large Cloves of Garlic minced
1 Cup Minced Scallions or Onions to taste
2 Cups Minced Parsley
2 Cups Diced Tomatoes

Combine wet ingredients, spices and garlic together and stir into the Quinoa Stored sealed for a day or two longer if you add the tomatoes as you serve the salad.

Sweet Quinoa

10~11 Cups of Cooked Cooled Quinoa
1 Cups of Olive Oil
1 Cup Honey
1 Tablespoon Organic Almond Extract
1 Tablespoon Organic Vanilla Extract
2 Tablespoons Ginger
1 Tablespoon Alspice
1~2 teaspoons Cinnamon
1~2 teaspoons Nutmeg
2 Cups Raisins
2 Cups Chopped Almonds (I use the "Chop" setting on my blender)

Combine wet ingredients, spices and nuts and almonds together and stir into the Quinoa Stored sealed for several days.

Quinoa's Nutritional
Value Per 100 g (3.5 oz) About cup. Energy 1,539 kJ (368 kcal) Carbohydrates 64 g Starch 52 g Dietary fiber 7 g Fat 6 g Polyunsaturated 3.3 g Protein 14 g Water 13 g Thiamine (Vit. B1) 0.36 mg (28%) Riboflavin (Vit. B2) 0.32 mg (21%) Vitamin B6 0.5 mg (38%) Folate (Vit. B9) 184 μg (46%) Vitamin E 2.4 mg (16%) Iron 4.6 mg (37%) Magnesium 197 mg (53%) Phosphorus 457 mg (65%) Zinc 3.1 mg (31%) Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content.[6] In fact, quinoa has a notably short germination period: Only 24 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat.[citation needed] This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.