Quinoa, The Other Grain

Quinoa,pronounced Keen-wa, is a grain that comes from the Andes. Quinoa is gluten free and  high in good quality protein. It is also good source of fiber, minerals and vitamin.  It has good taste and not over powering which make it a good substitute for bulgar and couscous in Middle Eastern dishes and orzo in Italian dishes. I use quinoa flour and flakes to make pasta and bread which provide good protein and excellent texture to the bread. Romaine Lettuce and Quinoa Saladserves 610       leaves romaine lettuce, chopped1          bunch parsley, chopped4         scallions, chopped2        medium tomatoes, diced1         cucumber, diced1/2    cup toasted coarsely chopped walnuts1       cup quinoa1       cup cooked garbanzo beans1/4  cup lemon juice1/4  cup olive oilsalt to taste-In saucepan, bring 2 cups of water with 1 tablespoon olive oil to a boil.  Drop the quinoa and cook for 5 minutes.-Turn off the heat and set aside to cool at room temperature.  Squeeze any excess water from the quinoa and place in a salad bowl.-Toss the vegetables with the beans, the walnuts and the quinoa.-Whisk the oil with the lemon juice and salt.  Drizzle over the vegetables, toss and serve.   Quinoa Flat Breadmakes 6 flat loaves1        cup quinoa flakes1/2   cup maize corn flour1/4   cup water1/4   teaspoon salt1/2   teaspoon dry thyme3        tablespoons olive oil-Moisten the quinoa flakes with the water.-Add the corn flour, salt, thyme and two tablespoons of the olive oil.  Mix well.  Make into six balls.-Moist your palms with the olive oil and flatten each ball into 4-inche flat bread.-Place all bread on greased cookies sheet and bake in a 400 degree oven for 10 minutes or until golden.