You don’t have to sell me quinoa; my son first informed me of the benefits of grain. By the way, many defend that it is a seed and not a grain, but grains are also seeds.
Thanks to your information, I discovered that the agricultural research department at our local university is 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 its deep, nutrient-rich loess soil, is ideal for the product. His research of more than a thousand varieties of quinoa further discovered that the Columbia Plateau in eastern Washington has an ideal microclimate for grain.
But I was personally interested in the product because of my numerous health issues, such as type 2 diabetes, obesity, high cholesterol, high blood pressure, and massively high triglycerides, just to name a few. Since I have been using quinoa for the past three months, along with increased exercise, I have lost a total of ten kilos. During that time, my blood pressure has dropped and my fasting glucose measurement has dropped from an average of 140 to 90. In addition, I have been able to lower my insulin from 45 to 28 units. Hopefully, at this rate, I will be able to be diabetes free within a year!
Consequently, I was glad to receive this cookbook. There are several beneficial recipes with easy to understand instructions. One of my favorite recipes in the Starters and accompaniments section is the quinoa and coconut cauliflower curry.
The ingredients for that dish include 1 cup of quinoa. 2 cups of coconut milk, 1 teaspoon of curry powder, 1 teaspoon of grated ginger, half a cup of raisins, half a cup of chopped cashews, and 2 cups of chopped cauliflower. For the preparation it is recommended to mix the quinoa with coconut milk, grated ginger, curry powder and cauliflower. Place over medium heat in a covered pot. Add water if it seems dry. When the quinoa absorbs liquid and becomes soft, turn off the heat, add the raisins and cashews, and add salt to taste.
The authors have divided this cookbook into the following sections: Introduction, Basic Tips for Cooking Quinoa, Breakfast, Salads, Entries and Sides, and Desserts. One of my favorites from the Breakfast section are the quinoa and blueberry muffins, orange. A favorite of the Salads The section is the Quinoa and Tuna Salad with Grapes.
My only advice is to give the book to a copywriter and resubmit it for publication. There are some grammar mistakes, words omitted, and a couple of recipes have skipped steps, that is, stuffed potatoes. But overall it is a very comprehensive book of beneficial, tasty and healthy quinoa recipes.
