Ancient Grains - Quinoa

Here are some facts about Quinoa:

• Quinoa isn't a grain but a fruit. It is a relative of swiss chard and beets.
• High protein content (12-18%). Contains a balanced set of essential amino acids making it a complete protein source.
• Good source of fiber, phosphorus and is high in magnesium, iron, potassium, zinc, copper, and riboflavin.
• Quinoa is gluten-tree and is considered easy to digest.

I cook use Quinoa just like rice. It can be used as a side dish, veges added to it, I even made rice pudding using Quinoa and it turned out wonderfully. 

To cook:

1 cup Quinoa

2 cups Water

Cook for 12 - 18 minutes, covered.

Some Quinoa needs to be rinsed off before using, it may have a film on it. I know that the Organic Quinoa that Honeyville Grain sells does not need to be rinsed off first.

~Karin

Ancient Grains - Amaranth

Here are some facts on Amaranth: 

• Amaranth means "everlasting ancient grain."
• Amaranth contains more protein than any other gluten-free grain and more protein than wheat.
• Amaranth is an excellent source of lysine, an important amino acid. Grains are notorious for low lysine content, which decreases the quality of their proteins.
• The amount, types, and digestibility of proteins in amaranth are more soluble and digestible than those found in wheat.
• Amaranth is second only to Teff in calcium content.
• Amaranth contains more magnesium, iron, and fiber than other gluten-free grains.
• When you add amaranth in amounts up to 25% of total flour used in gluten-free recipes you improve the nutritional value, the taste and texture of gluten-free baked goods

Cereal

1 cup Amaranth

2 1/2 cups liquid (water, or half water and half stock or apple juice)

Cook 18-20 minutes, covered. Do not overcook.

~Karin

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