It's a 3 to 1 water to rice ratio. I use chicken broth or stock when cooking it. Be careful with quinoa if your diabetes has caused any kidney issues, as it's got more potassium in it than white rice or even brown or wild rice. It's also a bit higher than barley. It was faddish for a bit there where it was touted as a super food. It's not. (but none of the others with that label are either, because that's a marketing concept, not a nutritional one) But it's a nice grain for variety.
Sent from my HAL 9000 in transit to Jupiter -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Wednesday, May 27, 2020 8:08 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys <marmusi...@gmail.com> Subject: [CnD] Quinoa Hello, All!! I am reading a good book by Dr Joel Fuhrman. Among the things he says diabetics can eat is quinoa instead of rice, and of course, lots of beans and vegetables. I just got my very first jar of quinoa this afternoon. I would like some recipes I can use it in. I will add some of this to my vegetable soup for supper tonight. I had some quinoa in a salad at a church function several years ago, and I liked it immediately. It has a lighter taste than rice. I promised myself I would get some. I finally did. Marie _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
