Quinoa, Flakes, Flour and Seeds
|Book Size||25 x 237 x 203 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Subject Classification||Cookery / food & drink etc / Cookery by ingredient / Cooking with herbs & spices|
Quinoa, flakes, flour and seeds; four essential elements that make up a healthy diet.
Quinoa is a grain, but not just any grain. It is considered to be almost a complete food as it is very high in protein, full of vitamins, gluten and wheat free, cholesterol-free and usually organic. And it is simply delicious.
In the kitchen, quinoa, flakes, flour and seeds have a huge range of uses and lend themselves beautifully to so many dishes. When cooked, they have a very delicate texture and can be used in soups and sweets, and make wonderful salads, pasta, breads and delicious vegetarian and non vegetarian meals.
This exciting new collection of recipes is a must-have addition to every health conscious cook’s repertoire.
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.