Quinoa Bars

No more than a few years ago nobody outside of the ancient Aztecs seems to have heard of quinoa. Actually a very similar seed has been used since neolithic times in Europe (remains of a gruel made with various seeds, including goosefoot or Good King Henry was found in the stomach of the Tollund man). I first encountered it (and struggled with its pronunciation) about two years ago. I bought a small packet of it and tried it. It said that it can be cooked and used like rice but I found the texture quite different and rather gelatinous. I wasn't over impressed and the rest of the packet is still sitting there at the back of the store cupboard. Some time later, I happened across a packet of fusilli made by Fair Trade and, after using some and deciding that it was the best fusilli I had ever had. It was less heavy and chewy but with a good bite and a pleasant, slightly nutty taste. I looked at the packet and found that it was made from quinoa (or at least partly). This particular brand is rather hard to find (they seem to sell ONLY through Church bazaars and after-service stalls) but I shall keep looking until I find a source. The recipe you quote is very entertaining and, it seems to me, gives very good instructions on cooking and using it. I think that the washing part is the step that I missed when I cooked it. It certainly improves rice to be washed until the water runs clear and I can see that this might be a good thing for quinoa, too. In fact, I now read that the outer coating of quinoa, like beans, contains saponins (which would account for the gelatinous texture I experienced) and these must be washed away first. There are now many pages devoted to quinoa. Here are just a couple which I found informative and useful: http://www.cookingquinoa.net/quinoa-recipes/ http://www.quinoa-recipes.com/ Neither of them, however, suggest using quinoa in a granola bar or in desserts. Maybe there's an opening for some research, testing and publication of this way of using it. Might it be used in the same way as semolina, for example, or in a milk pudding? It's worth a try! It could certainly be added to a broth to make a very tasty soup.

I have grown and eaten quinoa as a leaf vegetable, but more commonly I grow amaranth which grows faster. Closely related to quinoa is lambsquarters, which I have also grown for food. Recently I ate at a restaurant that featured a dish made of 3 kinds of quinoa, and it was quite delicious.

That recipe looks delicious! Unfortunately, I struggle mightily with my weight and I can't make that..just because it sounds so tasty. I would definitely eat more than I should and wreck my whole diet. I have never made quinoa before but if it has as much protein as meat I bet I could make some very tasty dishes and use it to help control my cholesterol--eating it instead of poultry or other meat. I'm glad you posted this! Also, I've bookmarked that page, it has another quinoa recipe that looks good. And I love the humor. I particularly love the author's observations such as "the soccer Moms that are desperately trying to live beyond their means". Such pithy observations with great humor! I hope to read more from that author. You are right about avoiding processed foods. I have tried to avoid them for the past year and although I sometimes succumb, I feel physically much better when I cook my own food and avoid meat as much as possible. You would not believe the hormones, chemicals, salt and additives that go into the food we get from the supermarket, particularly the frozen and prepared foods. I can't wait to start my garden this year!