All Hail the King… of Grains


Red quinoa

Long before wheat arrived in South America, the natives of the Andes were sustaining themselves on a grain that just might be a nice addition to your life. Quinoa is one of my favorite grains, and using it gets us away from the overconsumption of wheat and the few other grains (think corn) we Americans tend to focus on.

The New York Times has a good article on quinoa today that I think you’ll like. High in protein, quinoa has a delicate taste and texture, and it is not related to wheat, so it has no gluten. The times also has a series of recipes. Make note of the way the author suggests cooking this food, which is also the way I cook it. Her method produces a pleasing, fluffy consistency.



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The Tea Talk Blog is written by Karta Purkh Singh Khalsa, Yogi herbalist with over 40 years experience.
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