Everyday Quinoa
| By | Rena Patten |
|---|---|
| Format | Hardback |
| Book Size | 263 x 209 x 23 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 1/09/2013 |
| Subject Classification | Cookery / food & drink etc / General cookery & recipes |
The third book in the successful Quinoa collection from New Holland. Rena's back with more great quinoa recipes to feed the family, whatever the budget, taste or dietary requirement.
Did you know that 2013 is the International Year of Quinoa? That's because this tiny seed has so many nutritional and unique health benefits. With Rena's fantastic everyday meals, you and your family will be able to enjoy a healthy diet, full of good nutrients and delicious textures. Everyday Quinoa contains information on this amazing seed as well as how to prepare the different varieties of quinoa. There are delightful breakfast meals such as Apple and Cinnamon Porridge and Savoury Buttermilk Pancakes, heartwarming soup recipes such as Creamy Chicken and Leek Soup and Roasted Red Pepper Soup, tasty salads like Smoked Trout and Fennel Salad and Avocado Salad with Toasted Quinoa and Balsamic Dressing. For delicious everyday mains there are Creamy Leek and Asparagus, Quinotto, Mexican Chili, Herb-crusted Veal Schnitzel, Barbque Pork with Asian-style Quinoa, Thai Fish Cakes and Piri Piri Chicken with Pomegranate and Herb Quinoa. And a quinoa book wouldn't be complete without some wonderful desserts such as Gooey Chocolate Puddings, Orange, Coconut and Cherry Jam Cake and Pistachio Biscuits. Everyone in the family will be satisfied and begging for more.
Rena Patten
Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses in everyday meals, and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.
