The Quinoa Cookbook
50 Fabulous Recipes Making the Most of This Adaptable and Nutritious Wonder GrainBook - 2013
Native to the Altiplano people of South America, quinoa was a valued food of the Incas, who began growing it over 7000 years ago. Still cultivated in Peru and Bolivia but also in Colorado, Canada, Europe, Kenya and India, it has proved itself to be an adaptable and hardy crop, valued as a gluten-free food, superior to any other cereal; low in fat, cholesterol free, a good source of minerals and vitamins, and rich in protein. This book offers every conceivable way to use this fantastic food in appetizers, soups, main courses, side dishes and desserts that are packed with vibrant tastes. Whether you want a quick and easy family lunch or a striking and impressive dinner party dish, this book offers a nutrition-packed recipe for every occasion, illustrated in over 320 photographs.
Publisher: Wigston :, Aquamarine,, 
Branch Call Number: 641.631 DOY NVD
Characteristics: 128 pages : color illustrations ; 29 cm