Quinoa Recipes Made Easyby Sarah Beach
Did you know that the U.N. has designated 2013 as the "The International year of Quinoa?" Not only is quinoa high in protein (more than any other grain) but the protein it supplies is complete protein, which means it includes all 9 essential amino acids. It's also an excellent source of magnesium, folate, phosphorus, iron and fiber so it's an ideal ingredient for… See more details below
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Did you know that the U.N. has designated 2013 as the "The International year of Quinoa?" Not only is quinoa high in protein (more than any other grain) but the protein it supplies is complete protein, which means it includes all 9 essential amino acids. It's also an excellent source of magnesium, folate, phosphorus, iron and fiber so it's an ideal ingredient for vegans, vegetarians and flexitarians. And because it's naturally gluten-free, it's a valuable ingredient for anyone affected by gluten intolerance.
Quinoa has a wonderful texture (reminiscent of couscous) and a delicious nutty flavor, is quick and easy to work with and is now readily and inexpensively available in grocery and health food stores. And because it comes in so many different forms -- like (puffed, rolled, as a flour or whole), and in white, red, or black, it lends itself to a myriad of recipe ideas. These excellent recipes are sure to become a mainstay for anyone wanting to improve their overall diet and health.
- Sarah Beach
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Meet the Author
Born in Southern California, Italian, and a passionate gluten-free foodie Sarah Beach grew up eating all the "normal" Italian delicacies always made from scratch by her Italian mother. Sarah is a fifteen year plus veteran of the food and hospitality industry and freelance writer. Having this experience made Sarah into quite the discerning foodie who cares about the food "experience" as much as she does the ingredients. Her early experiences with homemade food gave her the passion for that taste of "made from scatch" that she still has to this day. Getting diagnosed with Celiac's disease in 2010, she was determined to design recipes that included some of the foods she loved but could no longer eat in their "natural form", and wanted to learn some new ones as well being that this diagnosis is for life. She was and is passionate about the idea of passing these recipes along to others who suffer from this unfortunate affliction but share her love of good food. She is a member of several writing associations such as SDAC, Writum Network, San Diegos Writers, Inc., and SDPWG. Sarah is the current author of two cookbooks, "Delicious and Easy Gluten Free Recipes," and "Quinoa Recipes Made Easy." She is currently working on her third book.
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