eBread Newsletter July 16, 2010

The Tiny Seed That Packs A Big Punch

Grown high in the Andes Mountains of South America, quinoa (pronounced KEEN-wah) was known as chisaya mama or "mother grain" to the ancient Incas.

The Inca civilization thrived, thanks to nutrient-dense quinoa. Quinoa was held in such high esteem, the Inca people marked the beginning of each growing season with a ceremonial planting of this sacred grain. With the arrival of the Spanish Conquistadors, and a determination to wipe out the indigenous culture, growing quinoa was prohibited. As European crops replaced traditional ones, quinoa cultivation began to drastically decline. But in 1970, the governments of both Peru and Bolivia made the cultivation of this ancient grain a priority. Several Americans are responsible for quinoa's long journey from the land of the Inca's to the American dinner table, one of whom was a botanist who was dedicated to making protein-rich food available to impoverished peoples everywhere.

Although it looks and taste like a grain, quinoa is technically a seed belonging to the same family as beets, chard, and spinach, This hardy seed is rather unique in that it actually thrives in poor growing conditions, such as high altitudes, drought, frost and poor soil. Any plant that can thrive in such conditions must have ample nutrient stores and defenses to survive, and quinoa is no exception. It is one of the best plant sources for protein, containing between 16-23 percent proteins. Quinoa has all nine essential amino acids necessary for human health making it a complete protein. It is easy to digest, and an ideal protein source for vegans and vegetarians. It cooks conventionally in less than 15 minutes and is so versatile it can be used with a variety of flavors and applications.

Quinoa has a naturally occurring bitter coating that must be rinsed off before cooking. For this reason quinoa is usually not used as a flour but whole, cooked quinoa can be added to baked goods, such as muffins, giving them a moist delicate texture. A fine strainer is perfect for thoroughly rinsing the quinoa under cold water before use.

Available in 2 lb. baggie, 7lb pail, and 38 lb. bucket

Lorna Sass's Whole Grains Everyday, Every Way has complete cooking instructions and a variety of recipes from Quinoa Beef Picadillo to Quinoa Cake with Crystallized Ginger! Below is a recipe taken from Lorna Sass's Great Vegetarian Cooking Under Pressure that cooks in just 1 minutes and uses abundant summer vegetables - green beans and tomatoes!

Quinoa with Green Beans, Tomatoes, and Basil

(1 minute high pressure, 10 minutes natural pressure release)

A lovely dish to prepare in the summer, when beans, tomatoes, and fresh basil are plentiful. It's good straight our of the pot but also makes a lovely main-dish when served at room temperature with an extra drizzle of lemon juice.

1 cup water*
1 cup quinoa, washed and drained
¾ pound fresh green beans, trimmed and cut into ½ inch pieces
1 cup seeded and sliced plum tomatoes
½ tsp minced garlic
¾ tsp salt
1 Tbsp Olive Oil
½ cup minced fresh basil
1 to 2 Tbsp lemon juice

Bring Water to a boil. Add the quinoa, green beans, and tomatoes, and salt.

Lock the lid into place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 1 minute. Allow the pressure to release naturally for 10 minutes. Quick release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Serves 4.

* Less than the usual amount of water is called for in this recipe because the tomatoes release considerable liquid while cooking.

Summer Time is Smoothie Time

so we are offering $5 off our Tribest Personal Blender and $50 off our Mega Blender. So grab your favorite fruit combinations and start blending. Use frozen fruit for a really cool treat.

Try this Minty Cool Chocolate Chip Smoothie for a really refreshing and energizing treat!

1 cup milk of your choice (cows, almond, soy etc.)
2 frozen bananas cut in chunks
2 Tablespoons raw cacao nibs
1 bunch of fresh mint leaves
1 Tablespoon agave nectar (optional)

Combine all ingredients and blend until smooth. For double chocolatey goodness add 1-2 Tablespoons raw cacao powder to the above mixture and blend. Check for sweetness before adding the agave nectar. It may not be necessary especially if you do not use the cacao powder. For a really frozen treat, try freezing the milk is one cup portions and use frozen milk in place of the milk. A small amount of liquid may be necessary to blend.

Enjoy!!