Fresh blueberries are in season now!
Quinoa (“keen-wah”) is a grain originally from South America. It is getting popular now because it has high protein, is a good source of calcium, phosphorus and iron, but has little or no gluten. It is not related to the grassy grains such as wheat and rye. Rather, it is related to spinach and tumbleweeds (tumbleweeds!).
It is easy to cook and versatile. It can be used in dishes such as couscous and salads in place of bulgur wheat, or added to soups.
Cook it like rice: about one cup quinoa to two cups water. Bring to boil, then simmer until water is absorbed (about 12 minutes). Makes about 2 cups of cooked quinoa.
The salad below was brought by a friend to a brunch, and has the added benefits of avocado, citrus, and blueberries. It is delicious and nutritious!
Quinoa and Blueberry Salad
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