Quinoa. Healthy, tasty, versatile—a plant that's a complete protein source—what more can vegetarians—anyone, really—ask for in a food? Pronounced keen-wa, quinoa comes originally from South America, where the Incas, who domesticated it, called it the "mother of all grains." But while it looks like a grain and is cooked like a grain, it's actually a plant whose seeds are edible, and it's closely related to other superfoods such as beets, spinach or chard. What makes quinoa so unusual is its many qualities, which combine to make it a practically perfect food:
- high protein content with all the essential amino acids
- gluten free, high in dietary fibre and easy to digest
- nutrient rich, providing starch, sugars, oils, minerals and vitamins.
And quinoa tastes good. Light and mild, with a sweet nutty flavour and fluffy texture, it's been called "South American falafel" by Seattle Weekly Food. Easy to cook, it can be used in place of almost any grain—a great alternative to oatmeal, rice, couscous, pasta—and in a wide range of dishes—mains, sides, even desserts.
Quinoa is rapidly gaining in popularity. According to Canadian Living's recent Food Trends Report, sales of quinoa salad are up by 129%. And NASA has said that quinoa's "very desirable nutritional composition" has made it a "candidate crop" for growing in space stations!
This book, with over 150 quinoa recipes, shows us how to enjoy this natural, functional food that is not only nourishing and flavourful, but loaded with nutrients. Quinoa for everyone, even astronauts!
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About the Author
A multi-talented home economist, teacher and actor, Mairlyn Smith loves to add a dash of comedy to her cooking. Born in Vancouver, Mairlyn always loved the view of the mountains from her parent's kitchen window. In 1976 she graduated with a degree in Home Economics from the University of British Columbia. She then returned to UBC and completed her Teaching Certificate before going on to teach Home Economics and head the Department of Fine Arts at Balmoral Junior High. Unable to shake the acting bug, Mairlyn enrolled at the American Academy of Dramatic Arts in California. Then, like most Canadian actors in the 1980s, she moved to Toronto to find work. Mairlyn has amassed an impressive resume of credits: she is the author of Lick the Spoon, an alumnis of Second City, and a teacher at Loblaw's cooking schools in Ontario. Her versatility in acting and cooking with a comedic flair also landed her the job as a host of Harrowsmith Country Life and a subsequent Gemini Nomination. Mairlyn lives in Toronto with her son and her partner Scott who is the only person aside from herself who has eaten everything in her books seven times.
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Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful
By sweetiris
Amazon Verified Purchase
Some wonderful recipes - I have tried a few with no regrets and they were a hit when served. Easy to follow instructions and a healthy substitute for meat as quinoa is high in protein. No regrets for buying this book... Would highly recommend it!!!
2 of 2 people found the following review helpful
By melanie
TOP 1000 REVIEWER
Amazon Verified Purchase
I've been a vegetarian for most of my life, nearly 20 years now! I am always looking for great ways to incorporate more grains and seeds into my diet and I always have a hard time finding a book with plenty of ideas... until I found this one! And I am so happy I did! There are so many great delicious ideas in here and you have ideas for every course, appetizers, salads, mains, sides, snacks and desserts. I havent tried the snacks and desserts yet but I cant wait to do so!
The only reason I am not giving this 5 stars is because there are not enough pictures for me. I like all my recipe books to have pictures of every recipe, these really inspire me when I am looking for something delicious to eat. This book has about 1 picture for every 4-5 recipes. The quality of the book + pictures however is beautiful!
The only reason I am not giving this 5 stars is because there are not enough pictures for me. I like all my recipe books to have pictures of every recipe, these really inspire me when I am looking for something delicious to eat. This book has about 1 picture for every 4-5 recipes. The quality of the book + pictures however is beautiful!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars
2 reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars
Getting Acquainted with A Protein Superstar
Oct 11 2012
By Dee Long
- Published on Amazon.com
Mairlyn Smith does an excellent job of explaining why you should get acquainted with the superfood known as "quinoa", whether or not you are a vegetarian. This nutritionally dense seed can be used in a wide range of recipes, from pumpkin cornmeal pancakes and Leek comfort soup to a quiche featuring goat cheese, red pepper and spinach or a honey spiced pear cake perfect for fall entertaining. Great introductory lesson on the types of quinoa and how to purchase, and recipes are rated according to the best season to place them on your menu. Plenty of four-color photography to show off the finished product, with most recipes in the easy to moderate skill range. With food prices continuing to spiral upward, why not get the most value for your money by expanding your usage of versatile quinoa in breakfast, luncheon and dinner menus.
1 of 1 people found the following review helpful
4.0 out of 5 stars
Good Recipes
Dec 5 2012
By Julie Fullerton
- Published on Amazon.com
Amazon Verified Purchase
I am new to using Quinona and was pleased to find so many different ways to use it. Recipe well written and easy to follow. I will definitely be using this book often.
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4.5 out of 5 stars
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