Penguin.ca

QUINOA REVOLUTION

OVER 150 HEALTHY GREAT-TASTING RECIPES UNDER 500 CALORIES

Patricia Green
Carolyn Hemming

BUY FROM... Amazon.ca Indigo.ca

Transform your traditional eating habits with 150 new and great-tasting quinoa recipes, all with full nutritional breakdowns and all under 500 calories per serving!

Bestselling authors Patricia Green and Carolyn Hemming are back with a brand new book that addresses numerous health and lifestyle concerns such as weight loss, vegetarian diets, food allergies, gluten intolerance, disease prevention, athletic training, diabetes, and heart conditions.

In addition to being one of the world's healthiest foods, quinoa has a long list of amazing properties that makes it so versatile in any number of recipes. Quinoa Revolution shows that quinoa is not only used to boost nutrition, but that it can also enhance taste or texture, thicken, hold moisture, replace gluten, increase protein, and more!

Learn tips and tricks for the preparation of quinoa, solutions for cooking it in a variety of liquids, instructions for grinding your own flour, and guidelines on how to use sprouted quinoa. Discover healthful recipes such as Chipotle Corn Chowder, Red Velvet Waffles, Korean Barbeque Beef Wraps, Carrot and Raisin Sprout Salad, Black Forest Goat Cheese Brownies, Ginger Peach Crisp, and Hot Apricot Matcha Breakfast Cereal. From light snacks to full meals and even dessert, this nutrient-superior superfood can play a role.

Quinoa Quiz - test your knowledge on quinoa!
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Sample Recipes:

— Middle Eastern Stuffed Acorn Squash
— Cranberry, Hazelnut & Sausage Dressing

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View Sample Pages (PDF)

Pictures from the Penguin Canada Quinoa Challenge featuring recipes from Quinoa Revolution.

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Quinoa Tip #1

You don't always need to cook quinoa before adding it to a recipe! If the recipe has enough liquid and cooking time, you can add raw (uncooked) quinoa.

Quinoa Tip #2

If you find your quinoa seeds have a bitter taste, you can rinse them before you cook. Or you can try baby quinoa (kaniwa) because it doesn’t contain the natural chemical called saponin that sometimes causes that bitter flavour.

Quinoa Tip #3

Want to get your kids to love quinoa? Rinse it thoroughly before cooking it. Try it in soups, stews, puddings and recipes where quinoa is pureed smooth.

Quinoa Tip #4

Just starting to cook with quinoa and want to know the best recipes? Try salads, a simple breakfast cereal or throw some in a casserole. Quinoa is not overly complicated, so be brave!

Quinoa Tip #5

Keep your quinoa salads flavourful! Make sure your quinoa is cool enough before adding salad ingredients. If it’s too warm the quinoa will absorb all of the dressing or flavour.

Quinoa Tip #6

No need to throw away your overcooked quinoa – it's the perfect texture for blending into puddings, sauces, creamy cereals and soups and baby food.

Quinoa Tip #7

You can grind your own quinoa flour, but be aware of the appliance you are grinding it in; you might get varying coarseness of grains. This can have an effect on baking.

Quinoa Tip #8

Quinoa flour and seeds have the same amount of nutrition!

Quinoa Tip #9

You can cook red, white and black quinoa the same way; however, some people like to cook the red and black quinoa a little longer, just to soften it a bit more.

uinoa boasts the highest nutrition profile of all grains (because it’s not a grain!) and is the fastest to cook, a prerequisite for almost everyone these days. Most important, whether nutritious food is eaten for boosting health, preventing illness, reaching top athletic performance or for pure pleasure, it should taste good. This book takes a step further into the full advantages of quinoa with recipes for delicious, easy-to-make dishes that nourish. Carolyn and Patricia combine quinoa’s appealing taste, versatility and light texture with a variety of fresh vegetables, fruits, legumes, nuts, healthy oils and lean proteins in over 150 tasty recipes, all under 500 calories per serving.

Quinoa’s long list of distinguishing traits means there are many benefits to incorporating it into any lifestyle. Dedicated athletes are using it pre and post workout, vegetarians eat it as a source of non-animal protein, those with celiac disease benefit from its being gluten-free, those looking to detoxify or lose weight eat it because of its antioxidants, rich fiber, lean protein and complex carbohydrates. Diabetics, heart patients, those healing from cancer and those who simply choose quinoa as a dietary staple for overall improved health all benefit from quinoa. There is no question quinoa has the power to help many on a large scale and to completely revolutionize what we eat.

Unlike most of today’s highly refined crops that have been genetically engineered or selectively bred and monocropped, quinoa does not require this. It is naturally genetically complex. One advantage of its genetic complexity is its ability to withstand harsh climates, where other crops fail to grow at all. The extreme mountain terrain where quinoa thrives is as rugged and hardy as quinoa is—which translates into superior nutrition. And that nutritional powerhouse explains why quinoa started to gain attention and began to be exported from South America over thirty years ago.

Awareness of this superfood continues, and in 2011 alone, the market for quinoa rose 40 percent...

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