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Cooking With Quinoa

by Mark Evans

Available at most Organic Food Co-Ops....not so much at major retail chains of Supermarkets - YET!

This is a marvelous alternative to rice or pasta, and goes really well with any meat from Beef to Seafood.  It also serves as a terrific base for a summertime salad!  It's flavor is mild, almost creamy in texture and it absorbs the flavors it's cooked in which enhances whatever dish you're preparing.


Quiona (keen-wah) looks and acts like tiny pasta; but it's actually a seed that is cultivated from the the Quinoa plant, which is related to Spinach, Beets and Tumbleweeds  The plant originates from the mountain regions of Central and South America; but has spread due to its' popularity and is know grown as far north as Mexico.

Sold dry, preparation of the Quinoa seed is quite simple and difficult to mess up provided you remember the simple "Three To One" method; meaning three parts liquid to one part of dry Quinoa.  I prefer to use 3 cups of Chicken Stock to one cup of Quinoa and use the batch as part of lunches for the week as it will keep (covered) in the fridge for up to 5 days.


2 cups prepared and cooked Quinoa Seed

1 Roma Tomato - diced

1/2 Cucumber - diced

1/4 Cup Shredded Carrot

1/4 Cup chopped Red Onion

1/2 Cup diced Green Apple

3 Tablespoons Lime Juice

Salt and Pepper to taste and a few dashes of Tobasco Sauce.

Gently mix all ingredients together in a medium/large bowl and serve with Pita Bread and Romaine Lettuce.