Quinoa 365: The Everyday Superfood

Quinoa is rapidly becoming a favorite part of my menus. It is gluten free (making it friendly food for some of my friends who have gluten problems); it is a great protein source (the part of me that is interested in vegetarian recipes is always on the lookout for such foods); it is easily included in a variety of tasty recipes (one of the problems that I have encountered is that there are also some pretty bland quinoa recipes--why cook if the end result is healthy but not very tasty?). As the book says at the outset (Page 1): "Nutrient-packed quinoa has sparked the interest of the health-conscious, those seeking weight loss and those on high-protein diets." Note the nutrition table on page 2.Quinoa is easy to prepare (somewhat like rice--water, quinoas, cook for awhile, let stand for a bit), although there are other ways of preparing it as well. A nice (albeit brief) feature of this book is an essay on quinoa and its history (pages 9-10).Then, the recipes. Different chapters consider: breakfast; appetizers, sides, snacks, and salads; soups and stews; entrees--both meat and vegetarian; treats--such as cookies and muffins; desserts; baby food (I haven't seen too many cookbooks with this entry!).Some sample recipes.Ultimate Granola (with ingredients such as oats, almonds, pumpkin seeds, sunflower seeds, uncooked quinoa, sesame seeds, coconut, walnut pieces, maple syrup, vanilla extract, cinnamon, cranberries and raisins). Mix the nuts etc. Combine maple syrup and vanilla. Blend the two components well. Put on a baking dish and bake. Nice, tasty, and simple! Other breakfast dishes to illustrate: Quinoa pancakes; Quinoa hash browns; Light and fluffy eggs.Appetizers, sides, snacks, and salads. Quinoa tabbouleh; Stuffed mushrooms. Soups and stews: Black bean soup; Leek and potato soup (I love this item, and I collect recipes; this is one of the better ones in my collection); Beef and sweet potato tagine on quinoa. Entrees: Chicken broccoli casserole; Thai cashew chicken and broccoli on quinoa; Chicken fried quinoa; Roasted vegetable tilapia in quinoa; Cheese and spinach frittata (a goof frittata is a simple, delightful pleasure).Anyhow, the recipes listed are tasty (either from closely examining the recipes or from actual experience). It is possible to combine tasty meals with healthy food!

This book is a Godsend and it was highly recommended to me. Boy, am I glad I took the recommendation and got this book!Quinoa is healthy and gluten free and rich in protein. Dr. Oz and Dr. Andrew Weil have long sang the praises of this super food. You can cook quinoa and add it to just about anything you want to make and serve. I've enjoyed the Quinoa Cereal as a morning meal and use this in place of rice.I like the way this book describes quinoa in detail and the health properties and individual features of different types of quinoa. You can make a variety of wonderful vegetarian as well as meat dishes with quinoa. It, like tofu can be used with absolutely everything.Each chapter breaks down the various ways you can prepare quinoa meals. You have a chapter on just about every meal category including snacks and appetizers. You also get a good selection of menus including baby food. This book covers the nutritional needs for all ages.Not only are your meals nutritious and delicious, they are fun to make and also cost efficient. Why buy a large bag of granola when you can make your own and you know exactly what is going into your food? This book is a gift that keeps giving.

So I love and hate this book. This book has given me a lot of good ideas on how to make my favorites foods healthier by adding or replacing with quinoa. However, I wish there were more illustrations. This isn't such a big deal but I like to see how my food should look. Another downside, some recipes literally just add quinoa and call it a day. Leek and potato soup isn't that much better because you added a cup of quinoa.I did like a lot of the revamped options like the gluten free cheese sauce. I love love mac and cheese which means I love cheese sauce but the triple dipping of flour, cheese and then the pasta can leave you feeling like you just ate about 6lbs. The gluten free option is great for healthy eater like me or for anyone who needs gluten free options. As are many of the recipes in this book.If nothing else, this book is great for anyone who wants to incorporate quinoa in their diet but has no idea wear to start. There may be a lack of pictures but there is no lack of recipes from everything like soup, salad, and sweet treats.

I use and love this book as the one that taught me how versatile quinoa is in the kitchen. It's not a gluten free cooking book, if that's what you're looking for - one of the one star reviews was peeved because they thought that's what they were buying. What it is, though, is a very approachable cookbook that will educate you on how to use quinoa in every day dishes and what value quinoa has in your diet. One of the coolest things this book taught me to do is bake with quinoa. When I do need to make a recipe gluten free, I use Bob's Red Mill Gluten Free One to One flour and enjoy success every time with the recipes here.Another rather shallow observation - the book is gorgeous! Lovely graphics, crisp presentation.

I'm very happy with this book and the only reason I didn't give it five stars is because I wish it had fewer recipes that use quinoa flour; for some reason although I love quinoa in its natural and flaked form, the taste of quinoa flour simply makes me gag. So the baked goods section of this book is pretty much useless although one day I intend to try a couple of them and simply substitute regular wheat flour for the quinoa flour.The hot cereal recipes (the ones that don't call for quinoa flour, that is!) are especially delicious and the Mushroom Quisotto is nothing short of amazing.

Great book on every aspect of the history, health benefits and how to cook and enjoy this wonder grain. The only thing it does not explain is why it is spelled quinoa but is pronounced ˈkiːnwɑ or kɨˈnoʊ.ə and not quenowha. Well I guess it was the Incas' choice and look what happened to them when the Spanish showed up. And then quionoa was replaced by the tortilla chip as a food group.

It's hard to imagine ways of cooking and serving quinoa that aren't included in this book

I've been cooking with quinoa flakes and quinoa flour for a long time now. I find, now that I discovered a casein sensitivity and no longer eat dairy products, that I am always looking for ways to add protein and nutrients to my diet. However, I've been using quinoa in a very uninspired way, simply adding a few tablespoons here and there to whatever I am baking. This book has shown me a whole new way to incorporate quinoa into my diet, providing original recipe ideas for meals and snacks throughout the day. I am very appreciative! Also, I like recipes that are tasty,simple, and use relatively few ingredients. This book fits the bill.Sarah Chana Radcliffe, author "Raise Your Kids without Raising Your Voice." Raise Your Kids Without Raising Your VoiceRaise Your Kids Without Raising Your Voice

This is THE cookbook I use most now. I have tried so many recipies in this book and they are all delicious and mostly very quick and easy to prepare. I've even tried a few of the baking recipies -- the carrot cake is so awesome -- I served it to guests at a birthday party and everyone loved it!I liked the book so much, I purchased another one for a friend who has to eat gluten-free. There are lots of gluten-free recipies in this book. She gave it the thumbs up as well.The only negative comment I have is that the recipies don't state nutritional information at the end. I like to see how many calories, protien, fibre, etc. a recipe has per serving so I know exactly what I'm eating.

I borrowed the book from the library and found so many great recipes in it that rather than copy them I just ordered my own copy on Amazon, it is great, filled with lots of dishes using quinoa, even deserts and snacks. I use it all the time.

It’s very disappointing most of the recipes include wheat flour. I need gluten free, so this book isn’t much use to me 😕