The Quinoa Cookbook: Nutrition Facts, Cooking Tips, and 116 Superfood Recipes for a Healthy Diet - Softcover

Chatham, John

Softcover

ISBN 10: 1623150078 ISBN 13: 9781623150075

Publisher: Callisto, 2012

Synopsis

You’ve read about quinoa’s myriad health benefits, noticed its migration on to menus, even learned how to correctly pronounce its name, and now the important part: How do you incorporate quinoa into your kitchen?

There’s little wonder why quinoa—a gluten-free, superfood rich in protein and antioxidants—has transformed from obscure ancient seed into modern culinary staple. While quinoa has become well known, what is lesser known is that the grain-like food, often referred to as the perfect protein, can be incorporated into practically any recipe from breakfast to dessert. Fortunately, that’s where The Quinoa Cookbook enters the story.

IS IT DIFFICULT TO USE? One aspect of quinoa that you might not be aware of is that the superfood is easy to prepare. And The Quinoa Cookbook makes it even easier by offering hundreds of simple recipes to help you cut down on gluten (or eliminate it completely), lose weight and incorporate quinoa into your everyday life.

The versatile quinoa can serve as the main ingredient in recipes such as the delicious Quinoa Risotto With Mushrooms and Thyme. At the same time it is a healthy substitute as demonstrated in the Flourless Chocolate Cake or Quinoa Porridge.

DID YOU KNOW?

· Quinoa contains all nine of the essential amino acids humans need to stay healthy

· Quinoa is a rich source of calcium, magnesium, manganese, iron, B vitamins, vitamin E, copper, zinc and dietary fiber

· Quinoa promotes weight loss and is one of the only plants with protein; it is closely related to species such as beets and spinach

THE QUINOA COOKBOOK INCLUDES:

· Hundreds of recipes that introduce quinoa into every meal of the day and dessert too

· A “Bonus Section” containing a sample menu for both everyday dining and entertaining

· Recipes that incorporate quinoa into your favorite international dishes from Japan to Mexico

· A chapter dedicated to ensuring that you understand how to work with quinoa and achieve the tastiest results

About this title

About the Author

John Chatham started his career as a writer competing in short story competitions and writing for literary publications. During a stint in Asia, he began writing for economic publications and travel guides. He now lives in the Bay Area where he spends his time skiing, kickboxing, hiking with his dog Whiskey, and writing books on cooking, nutrition, fitness and business.

Review

"This book struck a nice balance for me. It had plenty of information on the benefits of quinoa, but you didn't need a PhD. to understand what they were talking about. And there were lots of recipes which didn't take 6 hours to make, but which I really enjoyed both making and eating." - Michael Griffin

Edition details

• Publisher: Callisto
• Publication date: 2012
• ISBN 10: 1623150078
• ISBN 13: 9781623150075
• Binding: Paperback
• Language: English
• Edition number: 4
• Number of pages: 184