Quinoa has gone from complete obscurity to a household name in just the last few years. What was once an ancient South American grain only mentioned in history books is now found in cooking magazine, restaurant menus, and the bulk grain section of neighborhood supermarkets. It begs the question: why? What’s so great about quinoa?
Let me try to summarize the reasons that I believe factored into the rapid wide-spread adoption of this recently unknown ingredient:
· It’s incredibly easy to cook. If you can cook rice, you can cook quinoa. (If you can’t cook rice, please go directly to the class schedule and sign up for some training immediately!)
· It’s nutritious. Quinoa has it all – fiber, vitamins, minerals, and all 9 essential amino acids, making it a complete protein all by itself.
· It’s gluten free. Increased awareness of celiac disease, gluten intolerance, and other special dietary needs have put quinoa in the spotlight.
Now that you know why you should be cooking with quinoa, it’s time to learn how to cook and serve this amazing grain that technically isn’t a grain. I have a hands-on session that goes into detail about the benefits of quinoa, the many ways it comes packaged in the store, and the variety of methods you can use to prepare and serve it to your friends and family.