Quinoa. Healthy, tasty, versatile, a plant that's a complete protein source, what more can vegetarians or anyone, really ask for in a food? Pronounced keen-wa, quinoa comes originally from South Ameri
Quinoa. Healthy, tasty, versatile, a plant that's a complete protein source, what more can vegetarians or anyone, really ask for in a food? Pronounced keen-wa, quinoa comes originally from South America, where the Incas, who domesticated it, called it the "mother of all grains." But while it looks like a grain and is cooked like a grain, it's actually a plant whose seeds are edible, and it's closely related to other superfoods such as beets, spinach or chard. What makes quinoa so unusual is its many qualities, which combine to make it a practically perfect food:
- high protein content with all the essential amino acids
- gluten free, high in dietary fibre and easy to digest
- nutrient rich, providing starch, sugars, oils, minerals and vitamins.
And quinoa tastes good. Light and mild, with a sweet nutty flavour and fluffy texture, it's been called "South American falafel" by Seattle Weekly Food. Easy to cook, it can be used in place of almost any grain—a great alternative to oatmeal, rice, couscous, pasta—and in a wide range of dishes—mains, sides, even desserts.
Quinoa is rapidly gaining in popularity. According to Canadian Living's recent Food Trends Report, sales of quinoa salad are up by 129%. And NASA has said that quinoa's "very desirable nutritional composition" has made it a "candidate crop" for growing in space stations!
This book, with over 150 quinoa recipes, shows us how to enjoy this natural, functional food that is not only nourishing and flavourful, but loaded with nutrients. Quinoa for everyone, even astronauts!
A multi-talented home economist, teacher and actor, Mairlyn Smith loves to add a dash of comedy to her cooking. Born in Vancouver, Mairlyn always loved the view of the mountains from her parent's kitchen window. In 1976 she graduated with a degree in Home Economics from the University of British Columbia. She then returned to UBC and completed her Teaching Certificate before going on to teach Home Economics and head the Department of Fine Arts at Balmoral Junior High. Unable to shake the acting bug, Mairlyn enrolled at the American Academy of Dramatic Arts in California. Then, like most Canadian actors in the 1980s, she moved to Toronto to find work. Mairlyn has amassed an impressive resume of credits: she is the author of Lick the Spoon, an alumnis of Second City, and a teacher at Loblaw's cooking schools in Ontario. Her versatility in acting and cooking with a comedic flair also landed her the job as a host of Harrowsmith Country Life and a subsequent Gemini Nomination. Mairlyn lives in Toronto with her son and her partner Scott who is the only person aside from herself who has eaten everything in her books seven times.
View Biographical note
View Review text
"Once most vegetarians get a hold of quinoa, they cook it like rice or other grain products and it isn't long until they tire of their perceived limitations of this mighty superfood. If this has happened to you, grab a copy of The Vegetarian's Complete Quinoa Cookbook and be prepared to have your mind opened in a generous and happy way."
— The New Spirit Journal