The Quinoa Master’s Cookbook, a book review
You don’t have to sell me quinoa; my son first informed me about the benefits of grain. By the way, many argue that it is a seed and not a grain, but grains are also seeds.
Through his information, I discovered that the agricultural research department at our local university was focusing on this grain. The use of this superfood is the fastest growing in the world. University agricultural officials believe the local Palouse hills, with their deep, nutrient-rich loess soil, are ideal for the produce. Their research of more than a thousand varieties of quinoa further discovered that the Columbia Plateau in eastern Washington has an ideal microclimate for the grain.
But I was personally interested in the product due to my many health issues, including type 2 diabetes, obesity, high cholesterol, high blood pressure, and massively high triglycerides, to name a few. -ones. Since using quinoa for the past three months, coupled with increased physical activity, I have lost a total of twenty pounds. During this time, my blood pressure dropped and my fasting blood sugar reading went from an average of 140 to 90. Additionally, I was able to lower my insulin from forty-five to twenty-eight units. With any luck, at this rate, I could be diabetes free within a year!
Therefore, I was happy to get this cookbook. There are several beneficial recipes with easy to understand instructions. One of my favorite recipes at Appetizers and Sides section is the quinoa and coconut cauliflower curry.
The ingredients for this dish include 1 cup of quinoa. 2 cups coconut milk, 1 tsp curry powder, 1 tsp grated ginger, 1/2 cup raisins, 1/2 cup chopped cashews, and 2 cups chopped cauliflower. For the preparation, it is recommended to mix quinoa with coconut milk, grated ginger, curry powder and cauliflower. Place over medium heat in a covered saucepan. Add water if it seems dry. When the quinoa absorbs the liquid and softens, turn off the heat, stir in the raisins and cashews and salt to taste.
The authors have divided this cookbook into the following sections: Introduction, Basic Tips for Cooking Quinoa, Breakfast, Salads, Appetizers and Sides, and Desserts. One of my favorites from the Breakfast The section is the Quinoa Cranberry Orange Muffins. A favorite of the Salads section is the tuna and quinoa salad with grapes.
My only advice is to give the book to a copy editor and resubmit it for publication. There are a few grammatical errors, omitted words, and a few recipes have omitted steps, i.e. stuffed potatoes. But overall, it’s a very comprehensive book of beneficial, tasty, and healthy quinoa recipes.