>My favorite grain is Quinoa pronounced : “Keen-wah.”
Another grain that I use often, or mix with quinoa is Amaranth.
This whole grain pronounced:
“a-mah-ran-th” and it is an ancient grain, used in soups breads and even dressings.
I love to mix it with quinoa because it is high in protein content. 1 serving has 7 grams of protein, therefore it is great for vegetarians.
When you cook grains, they usually call for equal parts water to grain, but follow the directions on the package. Usually, they cook in a short time, quinoa in about 12 minutes. A little longer for amaranth.
A cup of cook amaranth with quinoa added to any vegetable with a clove a garlic is a great side dish. I enjoy just mixing the grains with spinach. It tastes great.
For a special treat, mix quinoa or amaranth ( or both) with cinnamon,it makes a great dessert which is low in calories.
Here is an amaranth date nut bread recipe for your enjoyment: Taken in part from from Arrorhead Mills Organic Whole Grain Amaranth, Melville, NY
It makes a great holiday bread!
1 cup chopped dates (or other dried fruit)
1/2 cup Amaranth
1 cup boiling water
1/4 cup butter ( or margarine)
2 eggs or egg substitute
1/2 cup honey or agave
1 teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 cup chopped pecans
Soak dates and amaranth in boiling water for 15 minutes
Beat eggs and add honey (or agave) and butter
Stir in remaining ingredients
Pour into oiled loaf pan
and bake at 350 degrees for 1 hour 15 minutes
Remember that grains take on the flavor of your recipe. For example: If you put soy sauce on quinoa, it can be used instead of rice in your Chinese recipes. It has the ability to go with just about any type of recipe that calls for rice.