Whole grains
Moroccan Quinoa Pilaf
You will need 2 cups of uncooked quinoa for this recipe. Be sure to rinse the quinoa before you cook it. It works best if your quinoa is completely cooled before using it in this recipe.
read moreWild Rice With Apples and Walnuts
This crunch, nutty salad is surprisingly light and has a tantalizing flavor. Serve it on a bed of curly green-leaf lettuce.
read moreWalnut Rosemary Quinoa
Red quinoa has just as much healthy goodness as regular ol' white quinoa. It's a complete protein like its pale sister, offering you all of the essential amino acids that you need to build strong bones, muscles, skin, and blood. The red variety is somewhat “earthier” in flavor. Try them both and see which you prefer. Or, mix them together!
read moreToasted Quinoa Salad
Have some fun with this recipe. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans for color and texture!
read moreQuinoa With Chickpeas and Spinach
The ancient Incas called quinoa the "mother grain" and revered it as sacred. Technically quinoa is not a true grain. It’s actually the seed of the Chenopodium or Goosefoot plant. The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
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Sue Ann Gleason is a culinary nutritionist, radiant life expert, and writer living in the Washington, DC area with her husband John. When not working with clients, she can be found sampling exotic chocolates or building broccoli forests in her mashed potatoes. 