You don’t have to sell me quinoa; my son first informed me of the advantages of the grain. By the way, many defend that it is a seed and not a grain, but the grains are also seeds.
Thanks to your information I found out that the agricultural research department of our local university is focusing on this grain. The use of this superfood is the fastest growing in the world. Agricultural officials at the university believe the local Palouse hills, with their deep, nutrient-rich loess soil, are ideal for the product. His research of more than a thousand quinoa varieties also found that the Columbia Plateau in eastern Washington has an ideal microclimate for the grain.
But i personally was interested in the product due to my numerous health issues including type 2 diabetes, obesity, high cholesterol, high blood pressure and massively high triglycerides just to name a few. Since I have been using quinoa for the last three months, along with more exercise, I have lost a total of twenty pounds. During that time, my blood pressure has dropped and my fasting glucose has dropped from an average of 140 to 90. Additionally, I have been able to lower my insulin from forty-five to twenty-eight units. Hopefully, at this rate, I can be diabetes free within a year!
Therefore, I was happy to receive this cookbook. There are several beneficial recipes with easy to understand instructions. One of my favorite recipes in the Entrances and Sides section is the cauliflower curry with coconut and quinoa.
The ingredients for that dish include 1 cup of quinoa. 2 cups of coconut milk, 1 teaspoon of curry powder, 1 teaspoon of grated ginger, half a cup of raisins, half a cup of chopped cashews, and 2 cups of chopped cauliflower. For its preparation it is recommended to mix the quinoa with coconut milk, grated ginger, curry powder and cauliflower. Place over medium heat in a covered pot. Add water if it seems dry. When the quinoa absorbs the liquid and softens, turn off the heat, add the raisins and cashews, and add salt to taste.
The authors have divided this cookbook into the following sections: Introduction, Basic Tips for Cooking Quinoa, Breakfast, Salads, Main Dishes and Sides, and Desserts. One of my favorites of the Breakfast section are the Quinoa, Orange and Blueberry Muffins. A favorite of salads section is the Quinoa, Tuna and Grape Salad.
My only advice is to turn the book over to a copyeditor and resubmit it for publication. There are some grammatical errors, words omitted and a couple of recipes have omitted steps, eg stuffed potatoes. But in general it is a very complete book of beneficial, tasty and healthy quinoa recipes.